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Cui Y, Zhang T, Zhao D, Gao S, Liu Y, Yang X, Lu H, Gao X. The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in Shewanella putrefaciens and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (Procambarus clarkii) with Plasma-Activated Water. Foods. 2025; 14(11):1942. https://doi.org/10.3390/foods14111942

Cui, Yue, Tengteng Zhang, Dandan Zhao, Sai Gao, Yinchu Liu, Xinyu Yang, Han Lu, and Xiaoguang Gao. 2025. "The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in Shewanella putrefaciens and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (Procambarus clarkii) with Plasma-Activated Water" Foods 14, no. 11: 1942. https://doi.org/10.3390/foods14111942

Cui, Y., Zhang, T., Zhao, D., Gao, S., Liu, Y., Yang, X., Lu, H., & Gao, X. (2025). The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in Shewanella putrefaciens and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (Procambarus clarkii) with Plasma-Activated Water. Foods, 14(11), 1942. https://doi.org/10.3390/foods14111942