| 标题 |
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel |
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| DOI | |
| 其它 |
期刊:Meat Science 作者:Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; et al 出版日期:2025-03-08 |
| 求助人 | |
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(2025-6-4)