科研产出
Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2018关键词: Largemouth bass; Hunan fermented soybean; Freezing and thawing (FF) cycles; Antioxidant capacity
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