Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment
高压处理下大豆蛋白基高水分肉制品的物理性质变化促进了其保质期的延长
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-023-05886-x
Limsangouan, Nipat; Rodkwan, Natita; Pengpinit, Worapol; Tumpanuvatr, Titaporn; Pengpinit, Pathika; Paopun, Yupadee; Kantrong, Hataichanok
