| 标题 |
Litopenaeus vannamei treated with -lysine/L-arginine helped to delay the physicochemical quality deterioration and the flavor contribution attenuation in different preparation processes |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Mengxue He; Yejun Zhang; Wenwen Luo; Jianan Sun; Xiangzhao Mao 出版日期:2025-09-01 |
| 求助人 | |
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(2025-6-4)