| 引用本文: |
顾赛麒, 王涣淇, 冯媛, 黎君鸿, 周振毅, 鲍嵘斌, 戴王力, 陈玉峰, 周绪霞, 丁玉庭. 高铁肌红蛋白对腌腊鱼脂质氧化与挥发性风味的影响[J]. 水产学报, 2023, 47(4): 049816. DOI: 10.11964/jfc.20210412722
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| Citation: |
GU Saiqi, WANG Huanqi, FENG Yuan, LI Junhong, ZHOU Zhenyi, BAO Rongbin, DAI Wangli, CHEN Yufeng, ZHOU Xuxia, DING Yuting. Effects of metmyoglobin on lipid oxidation and volatile flavor of cured fish[J]. Journal of fisheries of china, 2023, 47(4): 049816. DOI: 10.11964/jfc.20210412722
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