Ma, J.; Shi, J.; Lv, R.; Jiang, X.; Jiang, Q.; Wang, D.; Zhang, S.; Shi, W.
The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View. Foods 2025, 14, 657.
https://doi.org/10.3390/foods14040657
AMA Style
Ma J, Shi J, Lv R, Jiang X, Jiang Q, Wang D, Zhang S, Shi W.
The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View. Foods. 2025; 14(4):657.
https://doi.org/10.3390/foods14040657
Chicago/Turabian Style
Ma, Jianrong, Jian Shi, Ruiying Lv, Xin Jiang, Qingqing Jiang, Dajun Wang, Shumin Zhang, and Wenzheng Shi.
2025. "The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View" Foods 14, no. 4: 657.
https://doi.org/10.3390/foods14040657
APA Style
Ma, J., Shi, J., Lv, R., Jiang, X., Jiang, Q., Wang, D., Zhang, S., & Shi, W.
(2025). The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View. Foods, 14(4), 657.
https://doi.org/10.3390/foods14040657
