| 标题 |
Synergistic improvement of quinoa protein heat‐induced gel properties treated by high‐intensity ultrasound combined with transglutaminase |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Hongwei Cao; Xiaoxue Wang; Chong Wang; Kai Huang; Yu Zhang; et al 出版日期:2023-07-04 |
| 求助人 | |
| 下载 |
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(2025-6-4)