Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

标题
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
作者
关键词
Grass carp, Phytic acid, Lysozyme, Quality index, Microbiota
出版物
FOOD MICROBIOLOGY
Volume 86, Issue -, Pages 103313
出版商
Elsevier BV
发表日期
2019-08-27
DOI
10.1016/j.fm.2019.103313

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