| 标题 |
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Lishi Wang; Pei Gao; Qixing Jiang; Han Chen; Fang Yang; et al 出版日期:2025-02-11 |
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(2025-6-4)