Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism
HOU Wenfu, OUYANG Heyi, WU Ji, HAN Qianhui, ZHOU Min, WANG Hongxun
FOOD SCIENCE . 2019, (1): 278 -285 .  DOI: 10.7506/spkx1002-6630-20180613-226