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[1]刘源. 3个品牌干腌火腿皮下脂肪挥发性风味比较分析 食品科学, 2019,
[2] Enhanced chemical and spatial recognition of fish bones in surimi by Tri-step infrared spectroscopy and infrared microspectroscopic imaging SPECTROCHIMICA ACTA - PART A: MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2018,
[3] Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry MEAT SCIENCE, 2018,
[4]刘源. Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging SCIENTIFIC REPORTS, 2018,
[5] PLGA-based nanofibers with a biomimetic polynoradrenaline sheath for rapid: In vivo sampling of tetrodotoxin and sulfonamides in pufferfish JOURNAL OF MATERIALS CHEMISTRY B, 2018,
[6] The Development and Progress of Cultured Puffer Fish in China JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, 2018,
[7]刘源. Study on in vitro digestibility of proteins from Jinhua ham between traditional and modern processes JOURNAL OF NANJING AGRICULTURAL UNIVERSITY, 2018,
[8] Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2018,
[9] Rapid in vivo determination of fluoroquinolones in cultured puffer fish (Takifugu obscurus) muscle by solid-phase microextraction coupled with liquid chromatography-tandem mass spectrometry TALANTA, 2017,
total99 7/7
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