Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C-Reference-Cited by-同舟云学术

Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C

Published:2024-03 Issue: Volume:21 Page:101188
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liang Qingxi,Hu Xiangfei,Zhong Bizhen,Huang Xiaoliang,Wang Hui,Yu Chengwei,Tu Zongcai,Li Jinlin

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

National Key Laboratory Foundation of China

Publisher

Elsevier BV

Reference39 articles.

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