Effect of different cooking methods on sea lettuce's ( Ulva rigida ) Volatile compounds and sensory properties

标题
Effect of different cooking methods on sea lettuce's ( Ulva rigida ) Volatile compounds and sensory properties
作者
关键词
-
出版物
出版商
Wiley
发表日期
2020-08-04
DOI
10.1002/jsfa.10705

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