茶多酚处理方式对干贝脂质氧化稳定性和货架期的影响
樊凤娇,谢宏凯,罗谢琪,方勇
Effects of Different Treatments of Tea Polyphenols on Oxidation Stability and Shelf Life of Dried Scallop
FAN Fengjiao, XIE Hongkai, LUO Xieqi, FANG Yong
食品科学
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2022, (18): 83
-89
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DOI: 10.7506/spkx1002-6630-20220404-039