Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleL-赖氨酸与谷氨酰胺转氨酶联合处理对低盐 鸡肉糜凝胶保水及质构品质的影响.Authors王 昱; 王家乐; 袁晶晶; 李 可; 栗俊广; 赵慧娟; 白艳红PublicationShipin Kexue/ Food Science, 2023, Vol 44, Issue 22, p24ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230115-115