Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C

作者：Yilin Lin, Xie Xuan, Kabore Manegdebwaoga Arthur Fabrice, Yigang Yu, Lihua Huang, Yehui Zhang · 发表于：Food Control · 年份：2025 · DOI：10.1016/j.foodcont.2025.111249 · 被引用次数：16 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Protein Hydrolysis and Bioactive Peptides