| 标题 |
Enhancement of rheological, textural, and sensory properties in full-fat stirred yogurt through protein-glutaminase deamidation |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Biological Macromolecules 作者:Deming Jiang; Junjie Xiong; Tian Dai; Mengmeng Liu; Siyi Gu; et al 出版日期:2025-06-23 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)