| 标题 |
Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Fengli Lian; Jun-Hu Cheng; Da-Wen Sun 出版日期:2023-06-01 |
| 求助人 | |
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(2025-6-4)