| 标题 |
Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat |
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| DOI | |
| 其它 |
期刊:Meat Sci 作者:Zhao M, Zhang Z, Fang J, Huang X, Wang Y, Xia X, Liu Q, Kong B, Sun F 出版日期:2026-09-04 |
| 求助人 | |
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(2025-6-4)