| 标题 |
Synergistic texture enhancement of fibrous and amorphous fava bean protein fractions in reduced-phosphate myofibrillar protein gels: A concerted physical and chemical cross-linking mechanism |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jingjie Xie; Minwei Xu; Yang Dong; Jiang Jiang 出版日期:2026-06-06 |
| 求助人 | |
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(2025-6-4)