The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish
肌原纤维
鱼
渔业
化学
淡水鱼
食品科学
生物物理学
生物
生物化学
作者
Sinan Zhang,Maninder Meenu,Ting Xiao,Lihui Hu,Junde Ren,Hosahalli S. Ramaswamy,Yong Yu