| 标题 |
Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Zhu-Jun Zhang; Ling-Yi Gao; Yi-Nan Du; Miao-Miao Luo; Ce Wang; et al 出版日期:2026 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)