| 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 |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yuan-Yuan Wang; Jia-Mei Wang; Zhi-Cheng Cai; Xiao-Han Sang; Wen-Tao Deng; et al 出版日期:2024-01-01 |
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(2025-6-4)