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	Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes.
	Chen, Jing; Wang, Sheng‐Zhe; Chen, Jun‐Yu; Chen, Dong‐Zhi; Deng, Shang‐Gui; Xu, Bin
刊名	Journal of the Science of Food & Agriculture
	2019
卷号	Vol.99 No.1页码:39-46
关键词	ESCHERICHIA coli *MICROBIOLOGY *PLASMA (Ionized gases) *ANTI-infective agents *PERSONAL care products
ISSN号	0022-5142
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/4618121
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	Chen, Jing,Wang, Sheng‐Zhe,Chen, Jun‐Yu,et al. Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes.[J]. Journal of the Science of Food & Agriculture,2019,Vol.99 No.1:39-46.
APA	Chen, Jing,Wang, Sheng‐Zhe,Chen, Jun‐Yu,Chen, Dong‐Zhi,Deng, Shang‐Gui,&Xu, Bin.(2019).Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes..Journal of the Science of Food & Agriculture,Vol.99 No.1,39-46.
MLA	Chen, Jing,et al."Effect of cold plasma on maintaining the quality of chub mackerel : biochemical and sensory attributes.".Journal of the Science of Food & Agriculture Vol.99 No.1(2019):39-46.

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