Unraveling the improvement of (-)-epigallocatechin-3-O-gallate marination against salt reduction-induced quality deterioration of dry-cured grass carp: Mechanistic links among antioxidation, bacterial community rebalance, and flavor evolution control
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The improving effects and underlying mechanism of EGCG marination against salt reduction-induced quality deterioration of dry-cured grass carp (DCGC) were unraveled. Results showed that ≥500 mg/L EGCG marination contributed to water activity decline, inhibiti... ...
