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Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Wenqing Zhai, Renyue Zhang, Siqi Zhou, Fengyi Qiao, Xugan Wu, Xichang Wang, Long Zhang
Formato:	Artículo Open Access
Publicado:	Wiley 2025
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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