| 标题 |
Carboxymethyl cellulose-mediated crust restructuring regulates quality attributes and hazardous intermediate accumulation in fried battered oysters |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Hanting Ma; Qianqian Liang; Kexin Wang; Hansong Zhang; Lisha Yang; et al 出版日期:2026-11-01 |
| 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)