@article{WANG Dangfeng:224, author = {[WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong]}, title = {Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage}, publisher = {FOOD SCIENCE}, year = {2017}, journal = {FOOD SCIENCE}, volume = {38}, number = {7}, eid = {224}, pages = {224-229}, keywords = {silver carp; composite preservatives; fish meatballs; quality changes; shelf-life}, doi = https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20170707036 }