The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
| Autor: | Peng, Bin, Xu, Linju, Yu, Chengwei, Hu, Mingming, Zhong, Bizhen, Tu, Zongcai, Li, Jinlin |
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| Zdroj: | In Food Chemistry 15 January 2025 463 Part 1 |
| Databáze: | ScienceDirect |
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