| 标题 |
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Jianwei Zang; Xiaoyang Pan; Yuanyuan Zhang; Yonggang Tu; Haixia Xu; et al 出版日期:2023-06-10 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)