不同NaCl浓度条件下亚麻籽胶对肉糜乳化 凝胶特性的影响.Published in:Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 48, doi. 10.7506/spkx1002-6630-201824008By:冯美琴;刘雯燕;孙 健;徐幸莲;周光宏Publication type:Article
不同 NaCl 浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响.Published in:Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 26, doi. 10.7506/spkx1002-6630-201822005By:冯美琴;刘雯燕;孙 健;徐幸莲;周光宏Publication type:Article