Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

Food Science and Human Wellness - Tập 10 - Trang 72-77 - 2021
Wenfu Hou1, Qiqi Yue1, Wen Liu1, Ji Wu1, Yang Yi2, Hongxun Wang2
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China
2School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China

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