Food [ MDA ] data

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

IF: 5.277

发文单位：上海海洋大学食品学院B412实验室

期刊名称: International journal of food microbiology

DOI ：10.1016/j.ijfoodmicro.2021.109152

引用产品: ZC-S0343

样本类型:  牡蛎

检测物种:  Universal