【論文發表】The Effects of Using Shortwave Infrared Lamp-Drying and Alkali Pretreatment on the Color, Texture, and Volatile Compounds of Gongliao Gelidium amansii Seaweed and Its Jelly Qualities
Autohr：
Hong-Ting Victor Lin1, Shang-Ta Wang2, Ling-An Chen, Wen-Chieh Sung1*
Department：
1 Department of Food Science 2 Institute of Food Safety and Risk Management
