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    Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

    Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage by Mingzhu Zhou, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, Yu Qiao

    Published 2025-04-01
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