Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage-Reference-Cited by-同舟云学术

Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage

Published:2022-03 Issue: Volume:158 Page:113147
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Xue,Deng Xiaorong,Guo Xin,Wei Yabo,Zhao Yunfeng,Guo Xiaobing,Zhu Xinrong,Zhang Jian,Hu Ling

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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5. Proteome basis of red color defect in channel catfish (Ictalurus punctatus) fillets;Desai;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2014

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