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Academic Journal

基于代谢组学的虾夷扇贝不同组织风味与 营养成分变化差异.

Subjects: LIQUID chromatography-mass spectrometry; TANDEM mass spectrometry; GLUTAMIC acid

  • Source: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 20, p289-295, 7p

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Academic Journal

针叶樱桃牡蛎多肽复合饮料工艺及抗氧化性研究.

  • Source: Journal of Henan University of Technology Natural Science Edition; 2021, Vol. 42 Issue 4, p68-74, 7p

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  • 1-2 of  2 results for ""SHELLFISH""