| 标题 |
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Science 作者:Rong Jia; Jinxuan Cao; Jinpeng Wang; Yuemei Zhang; Wendi Teng; et al 出版日期:2025-09-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)