PDF(1708 KB)
PDF(1708 KB)
PDF(1708 KB)
鱼皮抗冻多肽的制备及其对冷冻面团热力学性质的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}The preparation of antifreeze peptides from salmon skin gelatin and their effects on the thermal properties of frozen dough
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