The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking
Li, Yan, Li, Fangfang, Liu, Gongming, Sun, Jingxin, Guo, Liping, Zhu, Yinglian, Pang, Bin, Huang, Ming, Yang, JianmingЖурнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128505
Date:
October, 2020
Файл:
PDF, 888 KB
2020
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