| 标题 |
Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yuanlv Zhang; Yang Li; Jiajun Guo; Yuqin Feng; Qiwen Xie; et al 出版日期:2024-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)