Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
| Autor: | Luo, Ying a, Zeng, Xiang-Bo a, Hu, Yuan-Yuan b, Li, De-Yang a, Liu, Xiao-Yang a, Liu, Yu-Xin a, Zhou, Da-Yong a, ⁎ |
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| Zdroj: | In Food Chemistry 30 March 2025 469 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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