上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- 食品感官科学研究:挑战与可能

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食品感官科学研究:挑战与可能

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Journal:食品科学

ISSN No.:1002-6630

Translation or Not:no

Date of Publication:2022-10-01

Indexed by:期刊论文

Date of Publication:2022-10-01

Pre One:Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets

Next One:水产品滋味研究进展

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