牡蛎捕后贮运过程中的活力和呈味特性.Published in:Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 224, doi. 10.16429/j.1009-7848.2022.12.023By:闫丽新;殷中专;蔡 琰;刘俊荣;徐昙禅;田元勇Publication type:Article