Lv3
220 积分 2025-10-24 加入
Influence of temperature and heating duration on the thermal stability and flow characteristics of oil extracted from undersized crawfish (Procambarus clarkii) using non-solvent method
29天前
已完结
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein
5个月前
已完结
10.11868/j.issn.1001-4381.2021.000418
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