Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics

Author:

Shen Shike,Liu Feijian,Chen Yuewen,Xie Hujun,Hu Haoben,Ren Shaotian,Ding Zhiwen,Bu Qianyun

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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3. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019

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5. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

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