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CyTA - Journal of Food Volume 21, 2023 - Issue 1
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Research Article

Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor

Jingqi Xuea College of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaView further author information
,
Lunan Jinga College of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaView further author information
,
Hao Pana College of Food Science and Technology, Shanghai Ocean University, Shanghai, ChinaView further author information
&
Wenzheng Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaCorrespondence[email protected]
View further author information
Pages 302-312 | Received 07 Feb 2023, Accepted 24 Mar 2023, Published online: 17 Apr 2023

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