Food [ MDA ] data
2022-12-10 221
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature
IF: 5.277
发文单位：上海海洋大学食品学院B
期刊名称: International journal of food microbiology
引用产品: ZC-S0343
样本类型: 牡蛎
检测物种: Universal
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