Partial NaCl replacement with arginine during brining influences apoptosis and post-brining quality of grass carp fillets

作者：Xin Xiong, Qing Li, Peipei Dou, Tianzhuo Huang, Shuai Zhuang, Yuqing Tan, Huawei Ma, Hui Hong, Yongkang Luo · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.148995 · 研究领域：Aquaculture Nutrition and Growth、Meat and Animal Product Quality、Aquaculture disease management and microbiota