| 标题 |
Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Res Int 作者:Zhang T, Gong L, Zhang S, Xu H, Liu J, Shang X 出版日期:2025-07-26 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)