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
FOOD SCIENCE . 2024, (13): 58 -66 .  DOI: 10.7506/spkx1002-6630-20230919-174