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Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Yanyan Gao, Wenwu Zhu, Xiangdi Lou, Qiang Zhou, Tong Tian, Weitao Gong, Jianhua Xiong
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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