草鱼（）肌肉宰后品质的动态变化：基于肌肉降解和风味演变的视角。
Dynamic changes in postmortem quality of grass carp () muscle: From the perspectives of muscle degradation and flavor evolution.
作者信息
Li Hui, Deng Na, Cai Yongjian, Yang Jing, Ouyang Fangfang, Liu Miao, Wang Jianhui
机构信息
School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China.
出版信息
Food Chem X. 2024 Aug 18;23:101751. doi: 10.1016/j.fochx.2024.101751. eCollection 2024 Oct 30.
Abstract
Unlabelled Image.
摘要
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