Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics-Reference-Cited by-同舟云学术

Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics

Published:2018-04-16 Issue:17 Volume:66 Page:4559-4570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carrera Mónica¹^ORCID,Fidalgo Liliana G.²,Saraiva Jorge A.²,Aubourg Santiago P.¹

Affiliation:

1. Spanish National Research Council (CSIC), Marine Research Institute (IIM), Department of Food Technology, Vigo, Pontevedra Spain, 36208

2. Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal

Funder

Consejo Superior de Investigaciones Cient?ficas

Fundaci?n Ram?n Areces

European Regional Development Fund

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00635

Reference33 articles.

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4. Knorr, D.; Reineke, K.; Mathys, A.; Heinz, V.; Buckow, R. High-pressure-induced effects on bacterial spores, vegetative microorganisms, and enzymes. In Food Engineering Interfaces; Aguilera, J. M., Simpson, R.; Welti-Chanes, J., Bermudez-Aguirre, D., Barbosa-Canovas, G., Eds. Springer US: New York, 2011; pp 325–340.

5. High pressure effects on allergen food proteins

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