Effect of Ultrasonic Combined with Ethanol Modification on the Structural and Functional Properties of Porcine Heart Protein

被引：0
|
作者：
Lu, Jinming [1 ,2 ]
Shang, Yongbiao [3 ]
Hou, Dajun [3 ]
Cai, Qiuxing [1 ,2 ]
机构：
[1] College of Food Engineering, Beibu Gulf University, Qinzhou,535011, China
[2] Guangxi College, University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou,535011, China
[3] College of Food Science, Southwest University, Chongqing,400715, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 17期
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D O I：
10.13386/j.issn1002-0306.2024010052
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学科分类号：
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页码：30 / 39
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