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Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon

Huilin Yu Junhui Zhang Yan Zhao Honghao Li Yixuan Chen Jiajin Zhu

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1351-1358,8.

Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon

Huilin Yu ¹Junhui Zhang ¹Yan Zhao ¹Honghao Li ¹Yixuan Chen ¹Jiajin Zhu¹

作者信息

1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
折叠

摘要

关键词

E-beam irradiation/Atlantic salmon/SARS-CoV-2/Physicochemical properties

Key words

E-beam irradiation/Atlantic salmon/SARS-CoV-2/Physicochemical properties

引用本文复制引用

Huilin Yu,Junhui Zhang,Yan Zhao,Honghao Li,Yixuan Chen,Jiajin Zhu..Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon[J].食品科学与人类健康（英文）,2023,12(4):1351-1358,8.

基金项目

The researchers gratefully acknowledge the grants from Hangzhou Global Scientific and Technological Innovation Center of Zhejiang University(KC2021ZY0B0003). （KC2021ZY0B0003）

食品科学与人类健康（英文）

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