| 标题 |
Effects of tea polyphenol and EDC/NHS cross-linking treatments on the storage quality of ready-to-eat sea cucumbers at room temperature: Insights into the underlying interaction mechanisms |
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| DOI | |
| 其它 |
期刊:Food Chem 作者:Gao J, Yu L, Wan X, Shan Y, Zhang J, Li M, Sun L 出版日期:2026-09-11 |
| 求助人 | |
| 下载 |
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(2025-6-4)