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College of Food Science and Technology, Guangdong Ocean University | 論文
- Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)
- In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase