文章基本信息
- 标题:Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)
- 本地全文:下载
- 作者:Meng Li ; Yanxia Qi ; Lin Mu 等
- 期刊名称:Food Science & Nutrition
- 电子版ISSN:2048-7177
- 出版年度:2019
- 卷号:7
- 期号:2
- 页码:755-763
- DOI:10.1002/fsn3.921
- 出版社:John Wiley & Sons, Ltd.
- 关键词:nutritional quality;ready‐to‐eat product;sea cucumber;true retention value