| 标题 |
Modulating the aggregation pattern of interface myofibrillar protein in emulsion gel to enhance Na+ inhomogeneous distribution during microwave heating: The effects of hydrophobic interactions and disulfide bonding
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| 网址 |
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| DOI |
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| 其它 |
期刊:Food Research International. 作者:Zhang M, Hou Y, Xia S, Hayat K, Hua D, Cui H, Yu J, Hussain S 出版日期:2025-10-01 |
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(2025-6-4)