Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-23645-3.pdf
Reference30 articles.
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5. Takahashi, K., Kurose, K., Okazaki, E. & Osako, K. Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat. Lwt-Food Science and Technology 68, 717–723, https://doi.org/10.1016/j.lwt.2016.01.022 (2016).
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