| 标题 |
Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions |
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| DOI | |
| 其它 |
期刊:Food Chem X 作者:Cao T, Jiao X, Wu X, Yang H, Chen W, Wu T, Chen X, Chen G, Huang J, Chen X, Fan D, Zhang N 出版日期:2026-07-18 |
| 求助人 | |
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(2025-6-4)