A systemic study on the effect of egg‐white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage
暂无分享,去创建一个
J. Lorenzo | Hanguo Xiong | A. Nawaz | I. Khalifa | R. Aadil | Zhongli Zhang | Zhouyi Xiong | Noman Walayat | Sha Li