Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

Food Research International - Tập 43 - Trang 2081-2086 - 2010
Hui-Zi Yu1, Shun-Sheng Chen1
1College of Food Science and Technology, Shanghai Ocean University, 999 Hucheng Ring Road, Shanghai 201306, China

Tài liệu tham khảo

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