| 标题 |
Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yunuo Zhou; Shanshan Lu; Hong‐Yuan Chen; Yuan Xu; Fawen Yin; et al 出版日期:2025-09-18 |
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(2025-6-4)