| 标题 |
Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ze-Feng Yue; Cheng Wang; Ming-Zhu Li; Qian-Yuan Liu; Rong-Xue Sun; et al 出版日期:2026-09-01 |
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(2025-6-4)