| 标题 |
Umami and umami-enhancing peptides from myofibrillar protein hydrolysates in low-sodium dry-cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum |
| 网址 | |
| DOI | |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)