Starch crystalline types modulate myofibrillar protein aggregation and its functional properties in gelling and emulsifying systems
发布时间：2025-12-22 点击次数：
所属单位：食品与生物工程学院
论文名称：Starch crystalline types modulate myofibrillar protein aggregation and its functional properties in gelling and emulsifying systems
ISSN号：0308-8146
是否译文：否
