Modifying yellowfin tuna myofibrillar proteins under ultra-high pressure auxiliary heat treatment: Impact on the conformation, gel properties and digestive characteristics
已完结10由 木木 发布于 2025/12/8 16:04:59
DOI:10.1016/j.foodchem.2025.143365
作者:Zhifeng Tan , Xiaoqing Yang , Weiping Zhao , Jingting Ma , Xin Fan , Zhengqi Liu , Xiuping Dong
文献类型:期刊论文
补充材料:只需要正文