| 标题 |
Effects of four amino acids (Arg, Gly, Lys, and Pro) on the structural integrity and emulsification properties in myofibrillar protein of Litopenaeus vannamei during freeze–thaw cycles |
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| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Sili Xiao; Xinyi Meng; LeYao Cai; Qiaoyu Liu; Xianlin Wei; et al 出版日期:2025-10-29 |
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(2025-6-4)