| 标题 |
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Mingming Zhu; He Wang; Jiaxing Zong; Juan Zhang; Shengming Zhao; et al 出版日期:2024-02-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)