How multi-frequency ultrasonication treatment affects the conformational performances, oxidation, emulsification, and gel characteristics: A case study on beef myofibrillar protein
已完结10由 木木 发布于 2025/12/11 21:57:23
DOI:10.1016/j.foodres.2025.117347
作者:Yang Wang , Xinxin You , Mokhtar Dabbour , Benjamin Kumah Mintah , Zhaoli Zhang , Zhenquan Yang , Ronghai He
文献类型:期刊论文
补充材料:只需要正文