학술논문
高强度超声处理时间对克氏原螯虾肌原纤维 蛋白理化性质的影响. (Chinese)
Document Type
Article
Source
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 23, p13-20, 8p
Subject
Language
Chinese
ISSN
10026630
Abstract
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