| 标题 |
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Shiwen Lin; Zhigang Sun; Cheng Li; Baohua Kong; Chuanai Cao; et al 出版日期:2025 |
| 求助人 | |
| 下载 |
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(2025-6-4)