| 标题 |
Physicochemical, volatile flavor, and microflora changes in the cephalothorax and pincer muscles of swimming crab (Ovalipes punctatus) during frozen storage: Molecular mechanisms of quality deterioration |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Qi Du; Ruyi Dong; Mijia Yu; Soottawat Benjakul; Zhiyu Liu; et al 出版日期:2025-06-21 |
| 求助人 | |
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(2025-6-4)