| 标题 |
Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+ |
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| DOI | |
| 其它 |
期刊:Lebensmittel-Wissenschaft & Technologie 作者:Sheng Huang; Zongcai Tu; Xiao‐Mei Sha; Hui Wang; Yueming Hu; et al 出版日期:2020-07-16 |
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(2025-6-4)