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| 牡蛎中营养、呈味及功能成分研究进展 |
| 李旭东1,2, 彭吉星2, 吴海燕2, 郑关超2, 郭萌萌2, 赵新楠2, 冯志华1, 谭志军2 |
1.江苏海洋大学,江苏省海洋生物资源与环境重点实验室,江苏 连云港 222005;
2.中国水产科学研究院黄海水产研究所,农业农村部水产品质量安全检测与评价重点实验室,山东 青岛 266071 |
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| A Review: Nutrition, Taste and Functional Components in Oysters |
| LI Xudong1,2, PENG Jixing2, WU Haiyan2, ZHENG Guanchao2, GUO Mengmeng2, ZHAO Xinnan2, FENG Zhihua1, TAN Zhijun2 |
1.Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China;
2.Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China |
| 引用本文: |
李旭东, 彭吉星, 吴海燕, 郑关超, 郭萌萌, 赵新楠, 冯志华, 谭志军. 牡蛎中营养、呈味及功能成分研究进展[J]. 水产科学, 2022, 41(4): 682-694.
LI Xudong, PENG Jixing, WU Haiyan, ZHENG Guanchao, GUO Mengmeng, ZHAO Xinnan, FENG Zhihua, TAN Zhijun. A Review: Nutrition, Taste and Functional Components in Oysters. Fisheries Science, 2022, 41(4): 682-694.
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| 链接本文: |
| http://www.shchkx.com/CN/10.16378/j.cnki.1003-1111.20245 或 http://www.shchkx.com/CN/Y2022/V41/I4/682 |
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2022, Vol. 41 
