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Comparison of Flavor Compounds in Crab Meat From Chinese Mitten Crab Raised in Lake, Pond and Rice‐Field Environments

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Feifei Han, Jiansheng Jin, Lulu Zhou, Lu Jin, Haoyue Zhang, Weilin Liu, Jianzhong Han
Formato:	Artículo Open Access
Publicado:	Wiley 2025
Materias:	eFood
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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