| 标题 |
Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food processing and preservation. 作者:Zheng J, Di Z, Li C, Yue X, Shao J 出版日期:2019-12-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)