Wang, J.; Xie, J.; Mei, J.
Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies. Foods 2025, 14, 363.
https://doi.org/10.3390/foods14030363
AMA Style
Wang J, Xie J, Mei J.
Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies. Foods. 2025; 14(3):363.
https://doi.org/10.3390/foods14030363
Chicago/Turabian Style
Wang, Jingjing, Jing Xie, and Jun Mei.
2025. "Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies" Foods 14, no. 3: 363.
https://doi.org/10.3390/foods14030363
APA Style
Wang, J., Xie, J., & Mei, J.
(2025). Research Progress Regarding Psychrotrophic Pseudomonas in Aquatic Products: Psychrophilic Characteristics, Spoilage Mechanisms, Detection Methods, and Control Strategies. Foods, 14(3), 363.
https://doi.org/10.3390/foods14030363