Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

por Cui, Zhenkun, Yan, Han, Manoli, Tatiana, Mo, Haizhen, Li, Hongbo, Zhang, Hao
Publicado 2020

Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation

por Zhu, Xiaolin, Yan, Han, Cui, Zhenkun, Li, Hongbo, Zhou, Wei, Liu, Zhenbin, Zhang, Hao, Manoli, Tatiana, Mo, Haizhen, Hu, Liangbin
Publicado 2023