Cold Plasma Treated Air Improves the Characteristic Flavor of Dry-cured Black Carp Through Facilitating Lipid Oxidation
2019 ◽
Vol 57
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pp. 102168
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Keyword(s):
2019 ◽
Vol 56
(12)
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pp. 5271-5281
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Keyword(s):
2018 ◽
Vol 77
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pp. 32-41
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Keyword(s):
2007 ◽
Vol 7
(1)
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2007 ◽
Vol 6
(3)
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pp. 211-217
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Keyword(s):