| 标题 |
Effect of different sucrose addition on processing characteristics of egg white protein gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:European Food Research and Technology 作者:Lili Liu; Junhui Yang; Yujia Geng; Xiaodan Zhang; Yuhan Duan 出版日期:2026-03-19 |
| 求助人 | |
| 下载 |
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(2025-6-4)