| 标题 |
Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyanin |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Junpeng Zeng; Xiaowei Fan; Junyi Song; Yu Song; Peixu Cong; et al 出版日期:2026-02-16 |
| 求助人 | |
| 下载 |
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(2025-6-4)