Decrease of microbial community diversity, biogenic amines...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 03 Vol. 101

Decrease of microbial community diversity, biogenic amines formation, and lipid oxidation by phloretin in Atlantic salmon fillets

Wang, Jing, Fang, Jie, Wei, Lina, Zhang, Ying, Deng, Hong, Guo, Yurong, Hu, Chingyuan, Meng, Yonghong
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Volume:
101
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.11.039
Date:
March, 2019
File:
PDF, 697 KB
english, 2019
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