| 标题 |
Studies of the binding mechanism between liquid smoke from tea tree branches and proteins in dry-cured tenderloin using 4D-DIA proteomics, synergistic multispectral analysis, and molecular docking techniques |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yanpei Huang; Siming Ren; Yuanyuan Liu; Ying Zhou; Jing Wan; et al 出版日期:2024-09-16 |
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(2025-6-4)