Effects of Transglutaminase and Heat Treatment on the Structure and Gelation Properties of Camel Casein Protein.
转谷氨酰胺酶和热处理对骆驼酪蛋白结构和凝胶特性的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods14091644
Niu Qing, Liu Enhui, Huo Chenkun, Zhang Fei, He Ruiqi, Yang Jie, Zhao Zhongkai
