| 标题 |
Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Science & Nutrition 作者:Nazik Meziyet Dilek 出版日期:2025-10-01 |
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(2025-6-4)