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Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
WANG Dangfeng1, LI Tingting2,*, GUO Jingwen1, LIU Nan1, LI Jianrong1,*
1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. College of Life Science, Dalian Minzu University, Dalian 116600, China
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