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Search Results - 中国农业大学食品科学与营养工程学院,食品胶体与功能递送研究中心,北京 100083
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氧化二氢杨梅素对鲢鱼鱼糜凝胶特性的影响
by
余勤业
,
丁宁
,
孙晓悦
,
谭雨青
,
罗永康
,
洪惠
Published in
食品工业科技
(01.09.2024)
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engineering
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dihydromyricetin
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gel properties
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