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pro vyhledávání: '"Qinhui Wen"'
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102081- (2025)
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory qua
Externí odkaz:
https://doaj.org/article/6a547b15371a442c991d0deff7d6e9c4
