| 标题 |
Preparation of different carrageenan Maillard products and their effects on quality of Spanish mackerel surimi gel 不同卡拉胶美拉德产品的制备及其对鲅鱼鱼糜凝胶质量的影响
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| 其它 | 期刊Food and Fermentation Industries 作者Ruitao Shi |
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