| 标题 |
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Fangfei Li; Bo Wang; Baohua Kong; Shuo Shi; Xiufang Xia 出版日期:2019-07-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)