| 引用本文: |
朱严华, 黄菊, 陈玉龄, 罗红宇, 谢超, 邓尚贵. 壳聚糖对煎烤鱿鱼品质及甲醛生成的影响[J]. 水产学报, 2018, 42(4): 605-613. DOI: 10.11964/jfc.20170310774
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| Citation: |
ZHU Yanhua, HUANG Ju, CHEN Yuling, LUO Hongyu, XIE Chao, DENG Shanggui. Effects of chitosan on quality and formaldehyde formation in fried squid (Dosidicus gigas)[J]. Journal of fisheries of china, 2018, 42(4): 605-613. DOI: 10.11964/jfc.20170310774
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