While free water content, free water content, cell membrane thermostability and soluble protein content were decreased.
而相对含水量、自由水含量、细胞膜热稳定性、可溶性蛋白含量等则有所降低。
While free water content, free water content, cell membrane thermostability and soluble protein content were decreased.
而相对含水量、自由水含量、细胞膜热稳定性、可溶性蛋白含量等则有所降低。
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