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中文
Meat Research
2006
,
Vol. 20
Issue (6)
: 44-46
DOI
: 10.7506/rlyj1001-8123-200606013
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200606013
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I6/44
[1]
WU Xinning, LI Mingze, LIANG Shijie, ZHANG Jingxuan, XIONG Xin, TAN Yuqing, LUO Yongkang.
Effects of Mixed Solution of Tea Polyphenols and Chitosan on Storage Quality and Microbial Community Structure of Rainbow Trout (Oncorhynchus mykiss) Fillets
[J]. Meat Research, 2023, 37(2): 20-25.
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2006, Vol. 20 Issue (6): 44-46 DOI: 10.7506/rlyj1001-8123-200606013
