| 标题 |
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Minquan Xia; Yinxia Chen; Juanjuan Guo; Xiaolong Feng; Xiaoli Yin; et al 出版日期:2019-07-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)