| 标题 |
Review for "Structural Changes of Meat Protein of Chicken Sausages with Various Levels of Salt and Phosphate and Their Effects on in vitro Digestion" |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:J. Choi; K. Chin 出版日期:2021-06-09 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)