作者：
Derong,Lin [1]
;
Qiuting,Zhang [2]
;
Lijuan,Xiao [1]
;
Yichen,Huang [1]
;
Zhengfang,Yang [1]
;
Zhijun,Wu [3]
;
Zongcai,Tu [4]
;
Wen,Qin [5]
;
Hong,Chen [6]
;
Dingtao,Wu [1]
;
Qing,Zhang [1]
;
Suqing,Li [1]
作者单位：
College of Food Science, Sichuan Agricultural University, Ya'an, China.
[1]
Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.
[2]
College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
[3]
National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.
[4]
Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.
[5]
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
[6]
DOI
10.1080/10408398.2020.1778632
PMID
32580562
发布时间
2021-08-12
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