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机译:不同加热方法对碎太平洋白虾和南极磷虾核苷酸和相关化合物含量的影响
Shanghai Ocean Univ Coll Food Sci &
Technol Natl Expt Teaching Demonstrat Ctr Food Sci &
Engn Engn Res Ctr Food Thermal Proc Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Natl Expt Teaching Demonstrat Ctr Food Sci &
Engn Engn Res Ctr Food Thermal Proc Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Natl Expt Teaching Demonstrat Ctr Food Sci &
Engn Engn Res Ctr Food Thermal Proc Technol Shanghai 201306 Peoples R China;
Inha Univ Dept Chem Engn 100 Inharo Incheon 22212 South Korea;
Shanghai Ocean Univ Coll Food Sci &
Technol Natl Expt Teaching Demonstrat Ctr Food Sci &
Engn Engn Res Ctr Food Thermal Proc Technol Shanghai 201306 Peoples R China;
Shanghai Ocean Univ Coll Food Sci &
Technol Natl Expt Teaching Demonstrat Ctr Food Sci &
Engn Engn Res Ctr Food Thermal Proc Technol Shanghai 201306 Peoples R China;
Microwave heating; Water bath heating; ATP degradation; Freshness; K value;
机译:不同加热方法对碎太平洋白虾和南极磷虾核苷酸和相关化合物含量的影响
机译:微波解冻和加热期间南极磷虾(Euphausia superba)和白虾(Penaeus vannamei)的介电性能
机译:大豆蛋白比例,脂质含量和磷虾膳食最低水平对白虾,Litopenaeus Vannamei的生长和消化率的影响
机译:南极磷虾(Euphausia Superb)与几种虾生化成分和营养价值的比较
机译:膳食抗氧化剂对太平洋白腿虾南美白对虾的氧化状态和抗病性的影响。
机译:干燥方法对内容物结构的影响南极磷虾中虾青素的异构体和组成
机译:干燥方法对南极磷虾含量,结构异构体和虾青素组成的影响
机译:估算南极磷虾丰度的方法