| 标题 |
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Hui Xue; Tianfeng Han; Guowen Zhang; Xiaobo Hu; Ruiling Li; et al 出版日期:2023-07-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)