Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

Publication date: Available online 12 June 2020Source: Food Science and Human WellnessAuthor(s): Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

Source: Food Science and Human Wellness - June 13, 2020 Category: Food Science Source Type: research