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中文
Effects of Different Cooking Processes on Nutrients and Flavor Substances of Fotiaoqiang, Steamed Abalone with Shark’s Fin and Fish Maw in Broth
LIN Ruirong, YUAN Hongfei, ZHONG Xiaoqing, TANG Shengchun, WU Juanjuan, GUO Zebin
FOOD SCIENCE . 2023, (
4
): 240 -246 . DOI: 10.7506/spkx1002-6630-20220420-252