Works by 鄯云月

关键脂肪酸对鱼糜凝胶过熟味形成的影响及其 分子转换途径.

Published in:

Shipin Kexue/ Food Science, 2025, v. 46, n. 6, p. 54, doi. 10.7506/spkx1002-6630-20240709-088

By:

• 李彤;
• 温利;
• 杨慧芳;
• 鄯云月;
• 田一凌;
• 熊善柏;
• 安玥琦

Publication type:

Article