Effect of nano-cinnamaldehyde on bacterial diversity and shelf-life of Baijiao seabass (Lateolabrax japonicus) during refrigerated storage

LIANG Jiali, DAI Fanwei, CHEN Yulong, YE Mingqiang, YUE Shuli, WANG Ling, WANG Jiang, CHEN Feiping

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 93-101.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 93-101. DOI: 10.13995/j.cnki.11-1802/ts.044085

Effect of nano-cinnamaldehyde on bacterial diversity and shelf-life of Baijiao seabass (Lateolabrax japonicus) during refrigerated storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 93-101 https://doi.org/10.13995/j.cnki.11-1802/ts.044085

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