| 标题 |
Mechanisms underlying the influence of “roe rubbing” and “salt mixing” on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Weijia Zhang; Jingqi Shen; Tianhong Liu; Chenghua Chen; Jinlin Wang; et al 出版日期:2025-07-28 |
| 求助人 | |
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(2025-6-4)