Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes
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Published:2022-12
Issue:
Volume:162
Page:111965
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Xiao HongORCID,
Yu Jiao,
Song Linlu,
Hu Mengyue,
Guo Hong,
Xue Yong,
Xue Changhu
Cited by
3 articles.
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