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 2025/12/15 19:51:18
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