Properties of transglutaminase-induced myofibrillar/wheat gluten gels.Yuanyuan Ouyang,Jingjing Xu,Fuyun Ji,Mengna Tan,Shuizhong Luo,Xiyang Zhong,Zhi ZhengJOURNAL OF FOOD SCIENCE（2021）引用 6|浏览5暂无评分关键词myofibrillar, protein gel, transglutaminase, wheat glutenAI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
