Effects of four cooking methods on flavor and sensory characteristics of scallop muscle
四种烹调方法对扇贝肌肉风味及感官特性的影响
期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2022.1022156
Yueyao Wang, Guifang Tian, Kemin Mao, Bimal Chitrakar, Zhongxuan Wang, Jie Liu, Xinzhong Bai, Yaxin Sang, Jie Gao