| 标题 |
Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure |
| 网址 | |
| DOI | |
| 其它 |
期刊:Innovative Food Science & Emerging Technologies 作者:Jingxu Zhao; Rui Yang; Siyang Liu; Chunhong Yuan; Zhaohui Qiao; et al 出版日期:2025-03-01 |
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(2025-6-4)