| 标题 |
The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review |
| 网址 | |
| DOI | |
| 其它 |
期刊:Critical Reviews in Food Science and Nutrition 作者:Hui Hong; Joe M. Regenstein; Yongkang Luo 出版日期:2015-06-26 |
| 求助人 | |
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(2025-6-4)