| 标题 |
Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Comprehensive Reviews in Food Science and Food Safety 作者:Sarah A. Lynch; Anne Maria Mullen; Eileen O’Neill; Carlos Álvarez García 出版日期:2017-02-09 |
| 求助人 | |
| 下载 |
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(2025-6-4)