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	Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes
	Jing Chen; Sheng‐Zhe Wang; Jun‐Yu Chen; Dong‐Zhi Chen; Shang‐Gui Deng; Bin Xu
刊名	Journal of the Science of Food and Agriculture
	2019
卷号	Vol.99 No.1页码:39-46
关键词	atmospheric cold plasma chub mackerel inactivation proximate chemical composition quality
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4608446
专题	湖南大学
作者单位	1.School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China 2.College of Environment, Zhejiang University of Technology, Hangzhou, China
推荐引用方式 GB/T 7714	Jing Chen,Sheng‐Zhe Wang,Jun‐Yu Chen,et al. Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes[J]. Journal of the Science of Food and Agriculture,2019,Vol.99 No.1:39-46.
APA	Jing Chen,Sheng‐Zhe Wang,Jun‐Yu Chen,Dong‐Zhi Chen,Shang‐Gui Deng,&Bin Xu.(2019).Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes.Journal of the Science of Food and Agriculture,Vol.99 No.1,39-46.
MLA	Jing Chen,et al."Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes".Journal of the Science of Food and Agriculture Vol.99 No.1(2019):39-46.

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