| 标题 |
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Junhua Li; Mengqi Zhang; Cuihua Chang; Luping Gu; Ning Peng; et al 出版日期:2018-03-21 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)