| 标题 |
Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong ( Sipunculus nudus ) Is a Valuable Condiment |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Aquatic Food Product Technology 作者:Ya Liu; Chuangping Qiu 出版日期:2014-11-05 |
| 求助人 | |
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(2025-6-4)