The quality and bacterial community changes in freshwater crawfish stored at 4 c in vacuum packaging

HIGHLIGHTS

• who: Liang Qiu et al. from the Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, th Nanhu Aevenue, Wuhan, China South China University of Technology, East Out Loop, University Park, Guangzhou, China have published the paper: The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 C in Vacuum Packaging, in the Journal: Molecules 2022, 27, x FOR PEER REVIEW of /2022/
• what: The main reason behind the spoilage of aquatic products is microbial activity; the enzymes which are involved in metabolic function can decompose the protein . . .
  

   

  

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