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High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheating

作者:Lilan Xu; Yuanqi Lv; Yan Zhao; Yao Yao; ... Yonggang Tu
来源:Poultry Science ISSN:0032-5791, 2025年, 104卷, 1期, 104644页, DOI: 10.1016/j.psj.2024.104644
DOI:10.1016/j.psj.2024.104644

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