| 标题 |
Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Qixing Jiang; Jie Kong; Pei Gao; Fang Yang; Peipei Yu; et al 出版日期:2026 |
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(2025-6-4)