Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage-Reference-Cited by-同舟云学术

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

Published:2022-02 Issue: Volume:370 Page:131079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Yueyue,Zhang Longteng,Gao Song,Bao Yulong,Tan Yuqing,Luo Yongkang,Li Xingmin,Hong Hui

Funder

Earmarked Fund for China Agriculture Research System

National Key Research and Development Program of China

National Natural Science Foundation of China

China Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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