Effect of Ultrasound-Assisted Freezing on Emulsifying Stability of Myofibrillar Protein from Chicken Breast

被引：0
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作者：
Zhang, Chao [1 ]
Wu, Yutong [1 ]
Kong, Baohua [1 ]
机构：
[1] School of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 17期
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页码：104 / 110
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