Green analytical chemistry approach for microwave-assisted digestion of collagen in meat products: A case study
1. 文件大小不能超过300M, 允许上传文档或压缩包等
2. 请确保上传文献的真实性、完整性,不得对原文做任何修改
注: 所有应助的资源仅供学习交流使用, 不得违反相关法律法规
DOI: 10.1016/j.foodres.2025.117762
文献链接: https://linkinghub.elsevier.com/retrieve/pii/S0963996925021003
其他信息:
出版社: Elsevier BV
作者: Thais de Oliveira; Rodrigo Barcellos Hoff; Samantha Gonçalves; Andressa Spricigo; Ana Paula Zapelini Melo; Luciano Molognoni; Heitor Daguer; Ana Carolina Oliveira Costa

