Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
已完结10由 南音 发布于 2026/1/5 17:12:45
DOI:10.1016/j.foodhyd.2024.110031
作者:Yuntao Wang , Jing Chen , Rui Li , Shasha Wang , Ke Li , Yu Wang , Si Qiu , Dianbo Zhao , Yanhong Bai
文献类型:期刊论文
补充材料:只需要正文