| 标题 |
Effect of magnetic field-assisted freeze-thaw processing on the protein oxidation and muscle structure of yellowfin tuna |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:He X, Zhao M, Liu L, Shi H, Liu Z, Feng A, Xia G 出版日期:2026-01-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)