| 标题 |
Shear Cell Technology and the Role of Ingredients in Developing Fibrous Plant-Based Meat Analogs |
| 网址 | |
| DOI | |
| 其它 |
期刊:ACS food science & technology 作者:Y.B. Kishore Kumar; Keshav Raghav Hegde; K. S.; J Muthumeena; S. Shanmugasundaram; et al 出版日期:2025-07-16 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)