| 标题 |
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Ren-Hang Zhang; Jingbo Liu; Sijia Cao; Zhao-Nan Yan; X. Liu 出版日期:2024-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)