| 标题 |
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Songgang Xia; Jian Song; Chengxin Ma; Tingting Hao; Yukun Hou; et al 出版日期:2023-07-27 |
| 求助人 | |
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(2025-6-4)