| 标题 |
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork |
| 网址 | |
| DOI |
10.1016/j.foodres.2023.113081
doi
|
| 其它 |
期刊:Food Research International 作者:Xiaomin Wang; Yishun Yao; Jingyang Yu; Heping Cui; Khizar Hayat; et al 出版日期:2023-06-05 |
| 求助人 | |
| 下载 |
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(2025-6-4)