| 标题 |
Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel |
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| DOI | |
| 其它 |
期刊:Meat Science 作者:Rong Bai; Hongqing Nie; Jing Xi; Aitmagambetova Madina; Lin Z. Li; et al 出版日期:2025-12-26 |
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(2025-6-4)