| 标题 |
Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis |
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| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Yi‐Xiao Tang; Lin‐Da Zhang; Xinyan Man; Yin‐Yin Lv; Heng Jiang; et al 出版日期:2026-06-14 |
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(2025-6-4)