| 标题 |
[高分]
Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion |
| 网址 | |
| DOI |
10.5851/kosfa
doi
|
| 其它 |
期刊:Korean Journal for Food Science of Animal Resources 作者:Yeon-Ji Jo, Yun-Joong Kwon, Sang-Gi Min, Mi-Jung Choi |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)