Resultados de procura - Meijiao GUI

Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup por Meijiao GUI, Zihui LI, Mengli HAN, Zhenhao SONG, Wenzheng SHI, Guanhong XU, Yinghong QU

Ligazón do recurso

Comparative study of volatile and non-volatile flavor substances in squid from multiple origins por Mengli Han, Xin Jiang, Meijiao Gui, Qianqian Liang, Yuan Gu, Xin Song, Wenzheng Shi

Ligazón do recurso

Effects and Mechanisms of Ultrasonic and Papain Treatment on Texture Properties of the Abalone (<i>Haliotis discus hannai</i>) Meat por Zhenhao Song, Huaqiong Li, Zhiyu Liu, Meijiao Gui, Yurui Zhang, Jian Shi, Kun Qiao, Wenzheng Shi

Ligazón do recurso