| 标题 |
Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Riccardo Zulli; Faezeh Khoobbakht; Margherita Guidi; Elena Santoro; Alessandro Zambon; et al 出版日期:2026-10-01 |
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(2025-6-4)