Inhibitory mechanism of trypsin combined with d-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk
出版年份 2023 全文链接
标题
Inhibitory mechanism of trypsin combined with d-galactose on freeze-induced gelation and the physicochemical and protein properties of egg yolk
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 188, Issue -, Pages 115337
出版商
Elsevier BV
发表日期
2023-10-12
DOI
10.1016/j.lwt.2023.115337
参考文献
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