氧化对羊肉肌原纤维蛋白分子与理化特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 8, doi. 10.7506/spkx1002-6630-20200615-197
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Works matching AU 张海璐
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蛋白质氧化对羊肉糜流变与凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 8, doi. 10.7506/spkx1002-6630-20190618-211
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