Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea
Author:
Affiliation:
1. College of Biological and Environmental Sciences Zhejiang Wanli University Ningbo P.R. China
2. Department of Genetics, Bioinformatics and Computational Biology Virginia Polytechnic Institute and State University Blacksburg VA USA
Funder
Natural Science Foundation of Ningbo
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2355
Reference34 articles.
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5. Oxidation and Structural Modification of Full-Fat and Defatted Flour Based Soy Protein Isolates Induced by Natural and Synthetic Extraction Chemicals
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