Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)
YANG Hua1,2,3，MEI Qing-qing1，ZHANG Hui-en1,2,3
FOOD SCIENCE . 2013, (21): 209 -216 .  DOI: 10.7506/spkx1002-6630-201321043