Citation: | ZHANG Quan, WU Sifen, NING Shuxian, et al. Analysis and Comparison on the Quality and Volatile Flavor Components of Crude Fish Oil from the Viscera of Three Freshwater Fishes[J]. Science and Technology of Food Industry, 2023, 44(2): 342−351. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030344. |
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杨丽娟,王伟伟,许勇泉,江和源. 外源酶在红茶加工中的应用研究进展. 食品工业科技. 2024(07): 344-351 .
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