| 标题 |
Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation |
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| DOI | |
| 其它 |
期刊:Meat Science 作者:Wenjing Yao; Zihan Zhao; Jingming Zhang; Baohua Kong; Fangda Sun; et al 出版日期:2024-07-11 |
| 求助人 | |
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(2025-6-4)