Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing

Author:

Zhao Dandan,Fang Yizhou,Wei Zhengxun,Duan Wenkai,Chen Yu,Zhou Xuxia,Xiao Chaogeng,Chen Wenxuan

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

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3. The state of world fisheries and aquaculture 2020. Meeting the Sustainable Development Goals;Food and Agriculture Organization of the United Nations,2020

4. Skeletal muscle: A brief review of structure and function;Frontera;Calcified Tissue International,2015

5. Chapter 23 – Applications in nutrition: Peptides as taste enhancers;Fu,2021

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