Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions

3.0 科研~小助 2025-09-02 5 4 13.79MB 15 页 1知币
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Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions.pdf

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作者:科研~小助 分类:文献 价格:1知币 属性:15 页 大小:13.79MB 格式:PDF 时间:2025-09-02

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