超声波处理对类PSE鸡肉肌浆蛋白与肌原纤维 蛋白复合凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 189, doi. 10.7506/spkx1002-6630-20240412-114
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Works matching AU 张怡雪
Results: 3
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超声波处理对低盐条件下鸡肉肌原纤维蛋白 结构和氧化性质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280
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3
低钠条件下超声处理对鸡肉肌原纤维 蛋白乳液稳定性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106
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- Article