Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics-Reference-Cited by-同舟云学术

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

Published:2022-07 Issue: Volume:157 Page:111251
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

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

Publisher

Elsevier BV

Subject

Food Science

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