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Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes.
Zhuang, Shuai; Liu, Yueyue; Gao, Song; Tan, Yuqing; Hong, Hui; Luo, Yongkang.
Afiliación
  • Zhuang S; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Liu Y; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Gao S; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Tan Y; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Hong H; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Luo Y; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Research and Development Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic a
Food Chem ; 403: 134309, 2023 Mar 01.
Article en En | MEDLINE | ID: mdl-36191413
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carpas Límite: Animals Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
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PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carpas Límite: Animals Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China