| 标题 |
Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Shuhan Feng; Jianyong Yi; Youchuan Ma; Jinfeng Bi 出版日期:2023-06-30 |
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(2025-6-4)