Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment
添加氯化钠或蔗糖对热处理下蛋清液蛋白质含量、功能和理化性质的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods12040881
Yu, Ruihan; Wang, Lifeng; Ma, Yanqiu; Zang, Jingnan; Qing, Mingmin; Chi, Yujie; Chi, Yuan
