The effect of tea polyphenol and curcumin on the quality of frozen mussel meat

doi:10.13995/j.cnki.11-1802/ts.026393

ZHU Shichen, ZENG Xi, LONG Guanyu, LYU Fei, ZHOU Xuxia, JIN Youding, DENG Shanggui, ZHOU Xiaomin, LIU Shulai, DING Yuting

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 198-205.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (15) : 198-205. DOI: 10.13995/j.cnki.11-1802/ts.026393

The effect of tea polyphenol and curcumin on the quality of frozen mussel meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(15): 198-205 https://doi.org/10.13995/j.cnki.11-1802/ts.026393

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Received	Revised	Published
2020-12-07	2021-02-23	2021-08-15
Issue Date
2021-08-23

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