Effect of vitamin E on physiology and biochemistry, muscle texture,  and flavor of crucian carp (Carassius auratus) and its effect  on mitigation of cooling stress

TANG Jiaming; JIANG Lexia; ZHANG Changfeng; HUANG Baosheng; CHEN Dongjie; JIANG Peihong; ZHAO Ruxuan; HU Chao

doi:10.13995/j.cnki.11-1802/ts.036263

Effect of vitamin E on physiology and biochemistry, muscle texture, and flavor of crucian carp (Carassius auratus) and its effect on mitigation of cooling stress

TANG Jiaming, JIANG Lexia, ZHANG Changfeng, HUANG Baosheng, CHEN Dongjie, JIANG Peihong, ZHAO Ruxuan, HU Chao

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 226-234.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 226-234. DOI: 10.13995/j.cnki.11-1802/ts.036263

Effect of vitamin E on physiology and biochemistry, muscle texture, and flavor of crucian carp (Carassius auratus) and its effect on mitigation of cooling stress

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(19): 226-234 https://doi.org/10.13995/j.cnki.11-1802/ts.036263

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Received	Revised	Published
2023-05-26	2023-06-07	2023-10-15
Issue Date
2023-11-01

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