| 标题 |
Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yuanyuan Wang; Jiamei Wang; Zhicheng Cai; Xiaohan Sang; Wentao Deng; et al 出版日期:2024-06-01 |
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(2025-6-4)