Effects of sodium chloride treatment and short-term aging on the amount of taste-related compounds in meat of red sea bream <i>Pagrus major</i>
Effects of sodium chloride treatment and short-term aging on the amount of taste-related compounds in meat of red sea bream <i>Pagrus major</i>
复制标题
氯化钠处理和短期老化对真鲷肉中味觉相关化合物含量的影响
DOI：
10.2331/suisan.21-00040
复制
发表时间：
2022
影响因子：
0.4
通讯作者：
ANDO MASASHI
中科院分区：
文献类型：
--
作者：
TSUKAMASA YASUYUKI;FUKUDA TAKASHI;ANDO MASASHI
