| 标题 |
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates |
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| DOI | |
| 其它 |
期刊:Innovative Food Science and Emerging Technologies 作者:Xuepeng Li; Yanwei Liu; Yuanyuan Wang; Jinxiang Wang; Yongxia Xu; et al 出版日期:2020-12-26 |
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(2025-6-4)