Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat by Kelang Kang, Kelang Kang, Fan Zhang, Fuhua Fu, Fuhua Fu, Jie Ouyang, Jie Ouyang, Yingjuan Wei, Yingjuan Wei, Shuhua Lin, Shuhua Lin, Cheng Jiang, Cheng Jiang, Meijuan Yu, Meijuan Yu, Hui Yang, Hui Yang

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