| 标题 |
Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells |
| 网址 | |
| DOI | |
| 其它 |
期刊:Coatings 作者:Cristian Aarón Dávalos-Saucedo; Giovanna Rossi-Márquez; Carlos Regalado-González; Maritza Alonzo-Macías; Prospero Di Pierro 出版日期:2018-11-29 |
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(2025-6-4)