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Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis).
Wang, Zhijun; Li, Hanqi; Cao, Wenhong; Chen, Zhongqin; Gao, Jialong; Zheng, Huina; Lin, Haisheng; Qin, Xiaoming.
Afiliação
  • Wang Z; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Li H; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
  • Cao W; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.
  • Chen Z; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Gao J; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
  • Zheng H; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China.
  • Lin H; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
  • Qin X; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
Foods ; 12(11)2023 May 25.
Article em En | MEDLINE | ID: mdl-37297379
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China