FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 83-89.doi: 10.7506/spkx1002-6630-20220404-039
• Food Chemistry • Previous Articles
FAN Fengjiao, XIE Hongkai, LUO Xieqi, FANG Yong
Published:
2022-09-28
CLC Number:
FAN Fengjiao, XIE Hongkai, LUO Xieqi, FANG Yong. Effects of Different Treatments of Tea Polyphenols on Oxidation Stability and Shelf Life of Dried Scallop[J]. FOOD SCIENCE, 2022, 43(18): 83-89.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220404-039
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