Influence of cold plasma treatment on NaCl diffusion and consequent effects on the flavor of dry-cured grass carp fillets.

Fuente: PubMed

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Bibliographic Details
Main Authors:	Cao, Panpan, Lu, Yilin, Huang, Qing, Liu, Shulai, Ding, Yuting, Zhou, Xuxia, Ke, Zhigang
Format:	Artículo científico
Language:	en
Published:	Food chemistry 2025
Subjects:	Animals Carps Sodium Chloride Fish Products Food Preservation Taste Plasma Gases Food Handling Flavoring Agents Seafood Diffusion
Online Access:	Acceder al recurso
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