Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
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2. Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi;Foods;2023-12-13
3. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review;Food Science and Biotechnology;2023-03-16
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