江苏大学主页平台管理系统李欢欢--中文主页-- Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibrillar protein aggregation to conformation

个人信息

李欢欢

学位：博士
性别：女
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

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Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibrillar protein aggregation to conformation

发布时间：2025-10-20 点击次数：

所属单位：食品与生物工程学院
论文名称：Mechanistic insights into gel quality changes in pork batters induced by ultrasound: From myofibrillar protein aggregation to conformation
ISSN号：0141-8130
是否译文：否

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