Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis
出版年份 2020 全文链接
标题
Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis
作者
关键词
Oyster (, Crassostrea hongkongensis, ), High hydrostatic pressure, Steam treatment, Biochemical composition, Non-volatile taste active compounds
出版物
FOOD CHEMISTRY
Volume 344, Issue -, Pages 128632
出版商
Elsevier BV
发表日期
2020-11-14
DOI
10.1016/j.foodchem.2020.128632
参考文献
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