Yan Xiao1, Lingxia Sun1, Qian Ding1

  • 1College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China.

概括

牛骨高温水解剂 (BBHH) 在乳化120秒后形成具有最佳性能的稳定乳液. 这是由于BBHHHH.