超声前处理对冷藏海鲈鱼品质及蛋白质特性的影响
Effects of ultrasound pretreatment on the quality and protein characteristics in Japanese sea bass (Lateolabrax japonicas) during refrigeration
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |