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中文
Changes in Physicochemical Properties, Microstructure and Protein Properties of Turbot (Scophthalmus maximus L.) Muscle during Steam Cooking
FU Xinxin, WANG Yao, LI Deyang, JIANG Pengfei, LIU Wentao, LIANG Jun, QI Libo, DONG Xiuping
FOOD SCIENCE . 2018, (
7
): 56 -62 . DOI: 10.7506/spkx1002-6630-201807009