| 标题 |
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Kunming Cheng; Bin Xu; Yue Niu; Meng Sun; Danjun Guo; et al 出版日期:2025-04-01 |
| 求助人 | |
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(2025-6-4)