| 标题 |
Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature |
| 网址 | |
| DOI | |
| 其它 |
期刊:Meat Sci 作者:Zhao GM, Zhou GH, Wang YL, Xu XL, Huan YJ, Wu JQ 出版日期:2005-03-23 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)