魔芋胶对猪肉肌原纤维蛋白凝胶特性和保水特性的调控机制:基于相分离行为和水相稳定
The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization
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