| 标题 |
Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Lu J, Zhang W, Zhao X, Xu X 出版日期:2021-12-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)