Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
待确认10由 小美 发布于 2026/1/21 11:33:35
DOI:10.1016/j.foodchem.2023.137053
作者:Shufeng He ,?Mengmeng Li ,?Yangying Sun ,?Daodong Pan ,?Changyu Zhou ,?Hangzhen Lan
文献类型:期刊论文
补充材料:只需要正文