1.Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
Feng, X, Yu, X, Yang
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Feng, X, Yu, X, Yang, YL, Tang, XZ
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FOOD HYDROCOLLOIDS[0268-005X],
Published 2023,
Volume 144,
收錄情况:
WOS
SCOPUS
WOS核心合集引用: 2
2022影響因子:
10.7