| 标题 |
 Elucidating the role of pH-induced structural alterations in myofibrillar proteins on their interaction with characteristic esters of dry fermented sausages |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Yingying Hu; Iftikhar Hussain Badar; Dewei Huang; Bayierta Bayinbate; Baocai Xu; et al 出版日期：2025-08-21 |
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