Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
已完结10由 累瘫的豆包 发布于 2026/1/19 20:38:19
DOI:10.1016/j.foodhyd.2025.111215
作者:Lishi Wang ,?Pei Gao ,?Qixing Jiang ,?Han Chen ,?Fang Yang ,?Peipei Yu ,?Dawei Yu ,?Wenshui Xia
文献类型:期刊论文
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