(Oncorhynchus mykiss) ,使

Ji Zhang1,2, Donglei Luan1,2

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed
概括

彩虹鱼的微波加工会影响脂质质量,影响脂质氧化和脂肪酸提取. 这种方法显示了与传统加热相比,改善即食鱼类产品和降低成本的潜力.