Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage-Reference-Cited by-同舟云学术

Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

Published:2022-11 Issue: Volume:161 Page:111880
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yu Qinye,Liu Jun,Liu Yueyue,Zheng Yanyan,Pi Ruobing,Mubango Elliot,Tan Yuqing,Luo Yongkang,Hong Hui

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Pacific hake (Merluccius productus) Hydrolysates as cryoprotective agents in frozen pacific cod fillet mince;Cheung;Journal of Food Science,2010

5. Protein carbonyl groups as biomarkers of oxidative stress;Dalle-Donne;Clinica Chimica Acta,2003

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