| 引用本文: |
卢会敏, 赵瑞璇, 张良, 刘伟, 刘倩楠, 刘书成, 胡宏海. 马铃薯基乳液对鱼糜凝胶品质的影响[J]. 水产学报, 2024, 48(7): 079812. DOI: 10.11964/jfc.20240314418
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| Citation: |
LU Huimin, ZHAO Ruixuan, ZHANG Liang, LIU Wei, LIU Qiannan, LIU Shucheng, HU Honghai. Effects of potato-based emulsions on the quality of surimi gels[J]. Journal of fisheries of china, 2024, 48(7): 079812. DOI: 10.11964/jfc.20240314418
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