Comparative analysis of the nutritional quality and volatile flavor constituents in the muscle of Chinese soft-shelled turtle from three different environments

WANG Futian; LAI Nianyue; CHENG Huafeng; WU Haoran; LIANG Feng; YE Tao; LIN Lin; JIANG Shaotong; LU Jianfeng

doi:10.13995/j.cnki.11-1802/ts.021276

WANG Futian, LAI Nianyue, CHENG Huafeng, WU Haoran, LIANG Feng, YE Tao, LIN Lin, JIANG Shaotong, LU Jianfeng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 253-261.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 253-261. DOI: 10.13995/j.cnki.11-1802/ts.021276

Comparative analysis of the nutritional quality and volatile flavor constituents in the muscle of Chinese soft-shelled turtle from three different environments

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 253-261 https://doi.org/10.13995/j.cnki.11-1802/ts.021276

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