![](/develop/static/common/images/pdf.png)
不同盐浓度下罗非鱼肌球蛋白热诱导凝胶的形成及机理
Formation and mechanism of heat-induced gel of tilapia myosin at different salt concentration
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |