| 标题 |
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Menglei Xin; Peiyao Li; Hao Guo; Chonghui Yue; Zhouya Bai; et al 出版日期:2026-01-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)