| 标题 |
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Jing Sun; Yan Wu; Qi Zeng; Lizhi Lu; Tao Zeng; et al 出版日期:2024-05-01 |
| 求助人 | |
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(2025-6-4)