| 标题 |
Emulsion gels based on soy protein-pectin complexes as fat replacers: Enhancing pork sausage quality through structural and molecular insights |
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| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Anyi Zhang; Bei Yang; Shiyang Xu; Kun Liu; Hao Dong; et al 出版日期:2025-07-01 |
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(2025-6-4)