| 标题 |
Expanding food applications of yeast protein by microbial fermentation: techno-functional, rheological and aroma characterization |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yaqin Wang; Fabio Tuccillo; Xuezhu Yang; Mahmood A. Hashim; Xu Yan; et al 出版日期:2025-05-27 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)