The mechanism for improving the flesh quality of grass carp...

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Food Chemistry 2020 / 4

The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method

Du, Hongying, Lv, Hao, Xu, Zeru, Zhao, Siming, Huang, Tianwen, Manyande, Anne, Xiong, Shanbai
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126777
Date:
April, 2020
File:
PDF, 1.28 MB
2020
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