| 标题 |
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing |
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| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:ּLeying Guan; Ruiyang Ji; Jiachen Zang; Tuo Zhang; Chenyan Lv; et al 出版日期:2024-09-12 |
| 求助人 | |
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(2025-6-4)