| 标题 |
Partial incorporation of salted duck egg white into fresh duck egg white-based edible films through a two-solution blending strategy |
| 网址 | |
| DOI | |
| 其它 |
期刊:Poultry Science 作者:Y.-S. Ouyang; Sheng-Yao Wang 出版日期:2026-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)