| 引用本文: |
常耀光, 刘艳艳, 石菲菲, 刘开梦, 姜晓明, 王彦超, 薛勇, 薛长湖. 海参在加工过程中的组分与食品结构变化[J]. 水产学报, 2022, 46(7): 1129-1142. DOI: 10.11964/jfc.20220513486
|
| Citation: |
CHANG Yaoguang, LIU Yanyan, SHI Feifei, LIU Kaimeng, JIANG Xiaoming, WANG Yanchao, XUE Yong, XUE Changhu. Changes in composition and food structure of sea cucumber during processing[J]. Journal of fisheries of china, 2022, 46(7): 1129-1142. DOI: 10.11964/jfc.20220513486
|
下载: