Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
已完结10由 南音 发布于 2025/12/19 21:07:03
DOI:10.1016/j.foodchem.2021.131949
作者:Shuang Qiu , Fangchao Cui , Jinxiang Wang , Wenhui Zhu , Yongxia Xu , Shumin Yi , Xuepeng Li , Jianrong Li
文献类型:期刊论文
补充材料:只需要正文