| 标题 |
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases |
| 网址 | |
| DOI |
10.1016/j.foodchem.2025.145999
doi
|
| 其它 |
期刊:Food Chemistry 作者:Yuhang Fan; Wenting Hui; Qian Liu; Jinxuan Cao; Sitong Liu; et al 出版日期:2025-08-18 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
PDF的下载单位、IP信息已删除
(2025-6-4)