| 标题 |
Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:D Liu; Xu Yao; Xianming Zeng; Bowen Lv; Miao Zhang; et al 出版日期:2024-09-06 |
| 求助人 | |
| 下载 |
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(2025-6-4)