PDF(1697 KB)
PDF(1697 KB)
PDF(1697 KB)
加热方式对南美白对虾虾肉糜及其大豆分离蛋白复合物凝胶特性的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Effects of heating processing on gel properties of minced white shrimp (Penaeus vanmamei) and soy protein isolate compounds
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