Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
添加时间：2023年05月28日 08:18 来源： 浏览次数：
Author(s): Jiatao Zhang, Jie Meng, Xueyan Yun, Tungalag Dong
Source: Food Hydrocolloids; Volume 142; Article Number: 108752
Published: APR 2023; DOI: 10.1016/j.foodhyd.2023.108752
