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The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

Crossref DOI link: https://doi.org/10.1016/j.fm.2020.103511

Published Print: 2020-10

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Cai, Luyun

Dai, Yufei

Cao, Ailing

Cao, Minjie
Funding

Funding for this research was provided by:

National Key R&D Program of China (2018YFD0901106)
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This article is maintained by: Elsevier

Article Title: The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

Journal Title: Food Microbiology

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fm.2020.103511

Content Type: article

Copyright: © 2020 Elsevier Ltd. All rights reserved.

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