Comparison of gel properties and biochemical...

Food Chemistry 2017 / 05 Vol. 223

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

Lu, Han, Zhang, Longteng, Li, Qingzheng, Luo, Yongkang
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Volume:
223
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.11.143
Date:
May, 2017
File:
PDF, 2.25 MB
english, 2017
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