| 标题 |
Unraveling the improvement of (-)-epigallocatechin-3-O-gallate marination against salt reduction-induced quality deterioration of dry-cured grass carp: Mechanistic links among antioxidation, bacterial community rebalance, and flavor evolution control |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Haoyue Liu; Ruoyu Xie; Xiaoli Wu; Jun Hu; Wenxuan Chen; et al 出版日期:2026-07-01 |
| 求助人 | |
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(2025-6-4)