Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control-Reference-Cited by-同舟云学术

Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control

Published:2020-11 Issue: Volume:330 Page:127248
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Zi-qiang,Li De-yang^ORCID,Song Liang^ORCID,Liu Yu-xin,Yu Man-man,Zhang Min,Rakariyatham Kanyasiri,Zhou Da-yong,Shahidi Fereidoon^ORCID

Funder

National Natural Science Foundation of China

Distinguished Professor of Liaoning Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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