| 标题 |
Decolorization of Antarctic krill hydrolysate for salt reduction in surimi gel: improvement of taste, gel properties, and flavor profile |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yurui Zhang; Bo Wang; Yan Li; Xin Jiang; Shangkun Li; et al 出版日期:2026-02-07 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)