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Evaluation of Processing Methods on the Nutritional Quality of Sea Cucumber (Apostichopus japonicus Selenka) 期刊论文
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2018, 卷号: 27, 期号: 4, 页码: 406-417
Authors:  Li, Chaofeng;  Li, Hong;  Guo, Shuju;  Li, Xiancui;  Zhu, Xiaobin
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Sea cucumber  processing method  mineral  crude protein  crude polysaccharide  fatty acids