| 标题 |
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Gastronomy and Food Science 作者:Hongyuan Tan; Lingwei Shen; Mingzhu Zhou; Qi Huang; Xuan Liu; et al 出版日期:2025-01-05 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)