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Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets.
Zhao, Nana; Yang, Xianqing; Li, Yujin; Wu, Haohao; Chen, Yiping; Gao, Ruichang; Xiao, Feng; Bai, Fan; Wang, Jinlin; Liu, Zunying; Gao, Xin; Zhao, Yuanhui.
Afiliação
  • Zhao N; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Yang X; South China Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510641 China.
  • Li Y; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Wu H; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Chen Y; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Gao R; School of Food and Bioengineering, Jiangsu University, Zhenjiang, 212013 China.
  • Xiao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China.
  • Bai F; Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China.
  • Wang J; Hangzhou Qiandaohu Sturgeon Technology Co., Ltd, Hangzhou, 310000 China.
  • Liu Z; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Gao X; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
  • Zhao Y; College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China.
Mar Life Sci Technol ; 4(1): 117-126, 2022 Feb.
Article em En | MEDLINE | ID: mdl-37073359
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Mar Life Sci Technol Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Mar Life Sci Technol Ano de publicação: 2022 Tipo de documento: Article