| 标题 |
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xin Du; Mengna Zhao; Nan Pan; Songping Wang; Xiufang Xia; et al 出版日期:2021-05-27 |
| 求助人 | |
| 下载 |
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(2025-6-4)