| 标题 |
Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Xuehua Zhang; Hao Pan; Xin Jiang; Wenzheng Shi 出版日期:2023-09-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)