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Junlan Guan

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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The Aroma Transformation of Japanese Sea Bass (Lateolabrax Japonicas) Through Endogenous Enzyme Incubation During the Lag Phase of Attached Microorganisms

Number of pages: 30 Posted: 07 Jun 2024
Xinru Liu, Junlan Guan, Yuanfan Yang, Ling Wu, Hui Ni, Qingbiao Li and Feng Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, Jimei University (JMU), affiliation not provided to SSRN, Jimei University (JMU), Jimei University (JMU) and Clemson University
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Lateolabrax japonicas Aroma, Endogenous enzyme Attached microorganism Lag phase