Citation: | MA Kexin, XIANG Haiqiao, YU Xiao, et al. Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality[J]. Science and Technology of Food Industry, 2025, 46(8): 43−51. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040084. |
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