Effects of polysaccharide from<i> Flammulina velutipes</i> on quality of Atlantic salmon (<i>Salmo salar</i>) fillets during frozen storage

doi:10.13995/j.cnki.11-1802/ts.027123

Effects of polysaccharide from Flammulina velutipes on quality of Atlantic salmon (Salmo salar) fillets during frozen storage

XIE Chen, XIONG Zeyu, LI Hui, JIN Sulaiman, CHEN Baike, BAO Hairong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 178-183.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 178-183. DOI: 10.13995/j.cnki.11-1802/ts.027123

Effects of polysaccharide from Flammulina velutipes on quality of Atlantic salmon (Salmo salar) fillets during frozen storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 178-183 https://doi.org/10.13995/j.cnki.11-1802/ts.027123

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Received	Revised
2021-02-22	2021-03-19
Issue Date
2021-12-16

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