Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage-Reference-Cited by-同舟云学术

Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage

Published:2021-07 Issue: Volume:146 Page:111429
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tao Yingmei^ORCID,Ma Lu,Li Dongdong,Tian YuTan,Liu Jun,Liu Dunhua

Funder

Ningxia University

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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5. The 'sponge effect' hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing;Farouk;Meat Science,2012

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