| 标题 |
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Tianxi Chen; Yue Gao; Zhuohong Tan; Ali Zeshan; Jianrong Li; et al 出版日期:2024-06-06 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)