YANG, Zhao; LIN, Yijun; LIANG, Yuyi; CHEN, Xueren; HUANG, Jiating; CAO, Dianxuan; HE, Chunlan. Small Yellow Ginger Juice Can be Used to Improve the Flavor and Quality of Jinjiang Oyster Meat During Enzymatic Hydrolysis Process. Transactions on Materials, Biotechnology and Life Sciences, [S. l.], v. 5, p. 101–108, 2024. DOI: 10.62051/1hz1jy74. Disponível em: https://wepub.org/index.php/TMBLS/article/view/3335. Acesso em: 8 aug. 2026.