Suchergebnisse - "Shi, Wenzheng"

PubPharm (3)

1

Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming

enthalten in: Foods (Basel, Switzerland) | 2022

von Chen, Q. | Zhang, Y. | Jing, L. | +3

2

Effects of fish oil replacement by blending vegetable oils in fattening diets on nonvolatile taste substances of swimming crab (Portunus trituberculatus)

enthalten in: Journal of food biochemistry | 2020

von Tu, L. | Wu, X. | Wang, X. | +1

3

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

enthalten in: Food science & nutrition | 2020

von Shi, S. | Wang, X. | Wu, X. | +1

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