动植物双蛋白肉糜凝胶特性.

Autor: 经 琳, 杜宇明, 赵 祎, 何 锐, 邓利玲, 钟 耕
Zdroj: Food & Fermentation Industries; 11/15/2024, Vol. 50 Issue 21, p240-248, 9p
Databáze: Complementary Index