| 标题 |
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Jianxi Zhang; Danjie Li; Yixin Zhang; Junjie Tang; Si Shi; et al 出版日期:2025-06-25 |
| 求助人 | |
| 下载 |
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(2025-6-4)