| 标题 |
Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Shucheng Liu; Hongli Yu; Yixuan Wang; Yifang Huang; Yaru Li; Naiyong Xiao 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)