Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel
已完结10由 木木 发布于 2025/12/11 22:14:48
DOI:10.1016/j.meatsci.2025.109806
作者:Jun Wang , Dewei Kong , Rongwei Han , Peng Li , Yongxin Yang , Baohua Kong
文献类型:期刊论文
补充材料:只需要正文