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Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage
In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also...
Autores principales: | Jeong, So-Mi, Kim, Han-Ho, Ryu, Si-Hyeong, Kang, Woo-Sin, Lee, Ji-Eun, Kim, Su-Ryong, Lee, Ga-Hye, Xu, Xiaotong, Byun, Eui-baek, Ahn, Dong-Hyun |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society for Microbiology and Biotechnology
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9628912/ https://www.ncbi.nlm.nih.gov/pubmed/35637171 http://dx.doi.org/10.4014/jmb.2112.12037 |
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