Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw

作者：Hui Yu, Y. Li, Yuzhen Zhu, Samad Tavakoli, Xingyan Li, Qianqian Ouyang, Lu-Ming Deng, Saiyi Zhong, Chunyu Xiao, Yumeng Wang, Hui Hong, Kefeng Wu, Hui Luo · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145196 · 被引用次数：1 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth、Meat and Animal Product Quality