Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis

Food Science and Human Wellness - Tập 12 - Trang 2362-2368 - 2023
Zenghui Gao1,2,3, Heer Ding1,2,3, Ke Li4, Qiang Zhang1,2,3, Xubo Zhao1,2,3, Liu Bin1,2,3, Tianli Yue1,2,3
1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
2Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China
3National Engineering Research Center of Agriculture Integration Test, Yangling 712100, China
4Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310051, China

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