| 标题 |
 From feed formulation to frozen flesh: Hydrolysable tannin mitigates high-fat diet-induced quality deterioration in flesh quality of largemouth bass (Micropterus salmoides) through enhancing antioxidant capacity, optimizing nutrient composition, and textural characteristics |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Manqi Yang; Dahai Jiang; Zhijie Xiao; Liqiang Han; Yuan Gao; et al 出版日期：2025-04-25 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人或该文件上传人下载。 |
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(2025-6-4)
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