Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy

已完结 20 由 wxb 发布于 2025/10/15 16:09:20

DOI:10.1016/j.foodhyd.2024.110634
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodhyd.2024.110634

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Abstract：Minced pork gel often faces challenges during preparation, such as sticking and splitting, which can result in a loose structure, significantly compromises its quality. This study aimed to i

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