| 标题 |
Chemical composition and cooking-induced physicochemical changes in plant-based and meat burgers |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Res Int 作者:de Vargas VH, Baldessarelli AM, Rodrigues E, Mercali GD, Marczak LDF 出版日期:2025-12-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)