Liao Xinyu について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Liao Xinyu について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Liao Xinyu について
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China について
Su Yuan について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Su Yuan について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Liu Donghong について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Liu Donghong について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Liu Donghong について
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China について
Chen Shiguo について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Chen Shiguo について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Hu Yaqin について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Hu Yaqin について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Ye Xingqian について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Ye Xingqian について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Wang Jun について
College of Food Science and Engineering, Qingdao Agricultural University, No. 700 Changcheng Road, Chengyang, Qingdao, 266109, China について
Ding Tian について
Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, 310058, China について
Ding Tian について
Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang, 310058, China について
Ding Tian について
Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China について
Food Control について
塩基性 について
微生物学 について
タンパク質 について
微生物 について
品質 について
硬度 について
水道水 について
揮発性 について
プラズマ について
海産物 について
氷蔵 について
動物性水産食品 について
エビ について
保存 について
大気 について
プラズマ について
活性化 について
水 について
PAW について
氷 について