S 986.1;TS 201.7
福建省自然科学基金 (2021J01835);福建省种业创新与产业化项目(2021FJSCZY01);国家重点研发计划 (2021YFD210020204);福建省海洋功能食品工程技术研究中心开放基金 (Z821311);福建省教育厅中青年教师教育科研项目 (B20278);集美大学科研启动项目 (ZQ2020011);浙江省深蓝渔业资源高效开发利用重点实验室开放基金 (SL2021005)
Natural Science Foundation of Fujian Province (2021J01835); Fund of Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, China (NYJG202105); National Key Research and Development Program of China (2021YFD210020204); opening project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food (Z821311); Young and Middle-aged Teachers Education Research Project of Fujian Education Department (B20278); Scientific Research Foundation of Jimei University in China (ZQ2020011); Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province (SL2021005)
任中阳,崔雅清,陈玉峰,石林凡,郝更新,杨燊,邱绪建,刘淑集,翁武银. pH对大黄鱼肌原纤维蛋白结构性质及乳化性的影响[J].水产学报,2024,48(3):039816
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