| 标题 |
Formulation and characterization of bio-functional surimi ink with green-extracted sea cucumber hydrolysate and salmon oil: 3D printability, in-vitro digestion, and bioavailability |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Weerathunga Arachchige Shiran Chamika; Meseret Araya Tadele; Sang-Min Lee; Dong-Hyun Ahn; Byung-Soo Chun 出版日期:2026 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)