| 标题 |
 Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Ruican Wang; Ying Zhang; Haoxin Cui; Wenhui Fu; Dongfei Tan; et al 出版日期：2026-02-05 |
| 求助人 | |
| 下载 | 暂无链接，等待应助者上传 |
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(2025-6-4)
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