| 标题 |
Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Han Yu; Xi-Yu Yu; Xin Guo; Runze Li; Hui Li; et al 出版日期:2025-04-01 |
| 求助人 | |
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(2025-6-4)