| 标题 |
Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion |
| 网址 | |
| DOI |
10.3390/foods14213944
doi
|
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)