| 标题 |
Comparative effects of sous vide, boiling, and frying on Antarctic krill proteins: links between oxidation, structural changes, in vitro digestibility, and peptidomic profiles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food & Function 作者:Zhongquan Jiang; Mengchao Xiao; Ling Ni; Shuai Li; Cong Kong; et al 出版日期:2026-01-01 |
| 求助人 | |
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(2025-6-4)