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[会议论文] 作者：TAO Ning-ping,WANG Xi-chang,YAO Xuan,WU Wen-hui,
来源：International Symposium on Seafood Processing Technology and 年份：2009
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Isolation and Identification of Flavor Peptides from Puffer Fish (Takifugu obscurus) Muscle using an
[会议论文] 作者：Zhang Mei-xiu,Wang Xi-chang,Liu Yuan,Xu Xing-lian,Zhou Guang-hong,
来源：2013全国食用香精香料新技术开发与应用交流研讨会 年份：2013
To clarify the key flavor peptides that account for the cooked taste of puffer fish, this study was performed to examine flavor peptides extracted from the...
[会议论文] 作者：Guo Fan,Shi Weng-zheng,Wang Zhi-he,Wang Xi-chang,Wang Di-hua,
来源：2016年食品与健康国际研讨会 年份：2016
The nutritional components of different Antarctic krill products were analyzed and evaluated by national standard methods,and compared with each other.The results showed that shrimp meat was riched in...
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