| 标题 |
Changes in microorganisms, flavor, in vitro antioxidant activity, and protein digestibility during the preparation of fermented shrimp surimi gel: the role of Enterococcus lactis |
| 网址 | |
| DOI |
10.1093/fqsafe/fyag022
doi
|
| 其它 |
期刊:Food Quality and Safety 作者:Qianqian Zhang; Yexuan Zhang; Lanjing Sun; Wengang Jin; Zhiyu Xiong; et al 出版日期:2026-03-10 |
| 求助人 | |
| 下载 |
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(2025-6-4)