烤制温度和时间对烧烤草鱼块品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 36, doi. 10.7506/spkx1002-6630-20210707-065
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Works by 莫加利
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风干武昌鱼中鲜味肽的分离纯化及二级结构分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 23, doi. 10.7506/spkx1002-6630-20180905-052
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- Article