| 标题 |
Effects of high‐speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low‐fat conditions |
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| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Lei Zhou; Xiao Feng; Yuling Yang; Yinji Chen; Xiaozhi Tang; et al 出版日期:2019-07-19 |
| 求助人 | |
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(2025-6-4)