Ferric iron accessibility influenced the quality deterioration process of chill-stored grass carp flesh: A combined microbiota and metabolomic study

作者：Shuai Zhuang, Xinru Wang, Xiangjun Lv, Jingwen Zhao, Xueying Zhang, Liping Luo · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147223 · 被引用次数：1 · 研究领域：Meat and Animal Product Quality、Aquaculture disease management and microbiota、Aquaculture Nutrition and Growth