{"title":"不同海参糖肽的制备及其对鲅鱼鱼糜凝胶品质的影响","authors":"李瑶瑶 | 金圣涵 | 翟瑞意 | 李英美 | 李婷婷 | 韩玲钰","doi":"10.13684/j.cnki.spkj.2024.05.024","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品科技","FirstCategoryId":"0","ListUrlMain":"https://doi.org/10.13684/j.cnki.spkj.2024.05.024","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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