| 标题 |
Network construction and swallowing adaptability of corn starch-fish skin collagen peptides composite gels: roles of starch concentration and amylose content |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Lv X, Liu H, Yu Y, Wang J, Liu B 出版日期:2026-09-07 |
| 求助人 | |
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(2025-6-4)