%0 Journal Article
%T Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp (Hypophthalmichthysmolitrix)
%A Ju, Jian
%A Qiao, Yu
%A Li, Yang
%A Hu, Jianzhong
%A Wang, Chao
%A Ding, Anzi
%A Liao, Li
%A Wu, Wenjin
%A Wang, Lan
%A Xiong, Guangquan
%J Journal of Food Processing and Preservation
%V 41
%N 6
%P n/a-n/a
%@ 0145-8892
%D 2017-01-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve