Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Yvxin Ding"'
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e33149- (2024)
The purpose of this experiment was to explore the influence of different cooking temperatures on the deterioration characteristics of pork batter gel by using proteomics, gel electrophoresis, size and chemical bond of aggregates. The results showed t
Externí odkaz:
https://doaj.org/article/a886efa2856e4b51b4592fe6ec6807c2
