(1)
Lin, Y.; Pan, F.; Chen, X.; Chen, X.; Huang, J.; Lu, Y.; Yang, Z. Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate. TEEES 2024, 4, 35-42. https://doi.org/10.62051/wxynsm61.