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Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique.
Wu, Zi-Xuan; Bai, Yan-Hong; Wang, Zi-Ye; Fan, Ying-Chen; Song, Liang; Liu, Yu-Xin; Li, De-Yang; Jiang, Peng-Fei; Zhou, Da-Yong.
Afiliação
  • Wu ZX; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Bai YH; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China.
  • Wang ZY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Fan YC; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Song L; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Liu YX; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Li DY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Jiang PF; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
  • Zhou DY; National Engineering Research Center of Seafood, Dalian 116034, People's Republic of China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address: zdyzf1@163.com.
Food Chem ; 414: 135723, 2023 Jul 15.
Article em En | MEDLINE | ID: mdl-36821928
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteômica / Pectinidae Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteômica / Pectinidae Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article