海藻糖和甘露醇对冻融循环引起的虾蛄肌原 纤维蛋白结构和功能特性变化的影响.Published in:Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 30, doi. 10.7506/spkx1002-6630-20180606-087By:陈金玉;李 彬;何丽丽;梁唤唤;韦英霞;韩业勤;张坤生Publication type:Article
