Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristicsJie Wang,Honghai Wang,Weibo Lu,Min Zhang,Jing Xue,Xina Yu,Hujun Xie,Qing Shen,Haixing WangLWT（2021）引用 10|浏览18暂无评分关键词Salted salmon,Low sodium,Flavor enhancers,LipidomicsAI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
