| 标题 |
The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yi Sun; Liang Ma; Yu Fu; Hongjie Dai; Yuhao Zhang 出版日期:2021-02-06 |
| 求助人 | |
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(2025-6-4)