Characterization of firmness in fermented sea bass (Lateolabrax japonicas) by multidimensional integration strategies: Insights from proteomic and microstructural analyses
拉托布拉克斯
食品科学
发酵
化学
鲈鱼(鱼)
黑鲈
生物
渔业
鱼
作者
Qian Chen,Shi Nie,Wu Yanyan,Shengjun Chen,Yongqiang Zhao,Huan Xiang,Di Wang,Jun Li,Yueqi Wang