| 标题 |
Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:S. Yang; Qianqian Zhang; Tong Zou; Baodong Zheng; Bee K. Tan; et al 出版日期:2025-08-21 |
| 求助人 | |
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(2025-6-4)