Regulating effects of low salt dry-curing pre-treatment on microbiota, biochemical changes and flavour precursors of grass carp (Ctenopharyngodon idella) fillets during storage at 4 °C
低盐干腌预处理对草鱼（Ctenopharyngodon idella）鱼片在4℃贮藏期间微生物群落、生化变化和风味前体物质的调控作用
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101188
Liang, Qingxi; Hu, Xiangfei; Zhong, Bizhen; Huang, Xiaoliang; Wang, Hui; Yu, Chengwei; Tu, Zongcai; Li, Jinlin
