| 标题 |
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yuanhong Zhang; De Zeng; Shihong Cai; Qiaoyu Liu; Weizheng Sun; et al 出版日期:2025-08-11 |
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(2025-6-4)