| 标题 |
Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein |
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| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yun-Qing Nie; You-Ling L. Xiong; Jiang Jiang 出版日期:2025-04-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)