超声处理对牡蛎肌浆蛋白结构和溶解性的影响 / Effects of Ultrasonic Treatment on the Structure and Solubility of Sarcoplasmic Proteins from Oyster
- Resource Type
- Academic Journal
- Source
- 食品研究与开发 / Food Research and Development. 44(23):29-98
- Subject
肌浆蛋白 超声处理 结构 溶解性 表面疏水性 sarcoplasmic protein ultrasonic treatment structure solubility surface hydrophobicity - Language
- Chinese
- ISSN
- 1005-6521