| 标题 |
 Functionalized architecture of ovomucin is a key “anchor” for the “skeleton effect” of egg white thermal gel: The role of high molecular weight linear structure and high-level glycosylation |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Hydrocolloids 作者：Xin Liu; Lina Wang; Yanting Yang; Hui Ouyang; Ying Gao; et al 出版日期：2026-06-13 |
| 求助人 | |
| 下载 | 暂无链接，等待应助者上传 |
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