| 标题 |
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yuan‐Han Yang; Yan Zhao; Mingsheng Xu; Na Wu; Yao Yao; et al 出版日期:2018-10-16 |
| 求助人 | |
| 下载 |
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(2025-6-4)