上海海洋大学食品学院,上海海洋大学食品学院,上海海洋大学食品学院,上海海洋大学食品学院,上海海洋大学食品学院
国家自然科学基金(31471685);上海海洋大学博士启动基金(A2-0203-00-100340);合肥师范学院校级资助项目(2012cxy09)
Shanghai Engineering Research Center of Aquatic-Product Processing Preservation,College of Food and Science and Technology,Shanghai Engineering Research Center of Aquatic-Product Processing Preservation,College of Food and Science and Technology,Shanghai Engineering Research Center of Aquatic-Product Processing Preservation,College of Food and Science and Technology,Shanghai Engineering Research Center of Aquatic-Product Processing Preservation,College of Food and Science and Technology,Shanghai Engineering Research Center of Aquatic-Product Processing Preservation,College of Food and Science and Technology
贠三月,邱伟强,蒋晨毓,陈舜胜,余小亮,代欢欢.凡纳滨对虾虾肉和虾头中风味物质的比较[J].水产学报,2017,41(6):907~918
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