广东海洋大学食品科技学院,广东海洋大学食品科技学院,广东海洋大学食品科技学院,广东海洋大学食品科技学院,广东海洋大学食品科技学院,广东海洋大学食品科技学院
广东省科技计划项目(2015A020209158);国家自然科学基金(31371801);现代农业产业技术体系专项(CARS-47)
College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,College of Food Science and Technology,Guangdong Ocean University,Key Laboratory of Aquatic Products Processing and Safety,Guangdong Provincial Seafood Engineering Technology Research Center,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution
刘书成,邓倩琳,黄万有,吉宏武,高静,毛伟杰,郝记明.超高压处理对凡纳滨对虾虾仁蛋白质和微观结构的影响[J].水产学报,2017,41(6):877~887
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