Effects of chlorine dioxide oxidation on the structure and gel functionality of crayfish myofibrillar protein
已完结10由 木木 发布于 2025/12/8 15:39:24
DOI:10.1016/j.foodchem.2025.146976
作者:Shucan Mao , Xiaoying Luo , Yiqiang Chen , Guangquan Xiong , Wenjin Wu , Sheng Chen , Xiaojia Guo , Jing Liu , Jun Kang , Lan Wang , Liu Shi
文献类型:期刊论文
补充材料:只需要正文