| 标题 |
Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Shanshan Lu; Zhisheng Pei; Quanhong Lu; Qian Li; Yanfu He; et al 出版日期:2024-02-22 |
| 求助人 | |
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(2025-6-4)