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中文
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong
FOOD SCIENCE . 2017, (
7
): 224 -229 . DOI: 10.7506/spkx1002-6630-20170707036