蒸制和水煮对小龙虾色泽、虾青素含量及抗氧化性的影响
雷佳佳, 黄晓岚, 黄万一, 张雪莎, 王琦, 陈季旺, 王海滨
Effects of Steaming and Boiling on the Color, Astaxanthin Content and Antioxidant Activity of Crayfish
LEI Jiajia, HUANG Xiaolan, HUANG Wanyi, ZHANG Xuesha, WANG Qi, CHEN Jiwang, WANG Haibin
食品科学
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2024, (13): 58
-66
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DOI: 10.7506/spkx1002-6630-20230919-174