The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
已完结10由 木木 发布于 2026/1/4 15:44:25
DOI:10.1016/j.foodchem.2024.142649
作者:Kuo Xu , Ao-Jing Lv , Rui-Ling Dong , Yu-Cong Li , Li-Ting Zeng , Yang Wang , He-Shuai Li , Jun Qi , Hu-Hu Wang , Chun-Hui Zhang , Guo-Yuan Xiong ,&nb
文献类型:期刊论文
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