| 标题 |
Effects of myofibrillar water on chicken quality during thawing as studied by lowfield nuclear magnetic resonance
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| DOI |
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| 其它 |
Cheng, T. F., Yu, L. H., Jiang, Y., Zhang, Y. F., & Zhao, M. N. (2019). Effects of myofibrillar water on chicken quality during thawing as stud- ied by low-field nuclear magnetic resonance. Food Science, 40(9), 16–22. |
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