| 标题 |
Wet-heating induced Maillard reaction between abalone protein hydrolysates and pectin with degree of methoxylation: Enhancing structural and functional properties |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Jinzhen Li; Xiaotong Zhu; Wenhong Cao; Haisheng Lin; Jialong Gao; et al 出版日期:2026-06-05 |
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(2025-6-4)