| 标题 |
 Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Hydrocolloids 作者：Chuanai Cao; Jingming Zhang; Baohua Kong; Fangda Sun; Hongwei Zhang; et al 出版日期：2024-05-15 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人或该文件上传人下载。 |
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