| 标题 |
Degradation and covalent cross-linking of key myofibrillar proteins: Their roles in water-holding capacity and tenderness of pale, soft, and exudative (PSE)-like chicken breast |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xun Gao; Yang Cheng; Lei Liu; Cunliu Zhou 出版日期:2026-11-01 |
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(2025-6-4)