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Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins.
Chen, Jia-Nan; Zhao, Hui-Lin; Zhang, Yu-Ying; Zhou, Da-Yong; Qin, Lei; Huang, Xu-Hui.
Affiliation
  • Chen JN; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Zhao HL; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Zhang YY; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Zhou DY; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Qin L; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Huang XH; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods ; 12(10)2023 May 19.
Article in En | MEDLINE | ID: mdl-37238872
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2023 Document type: Article Affiliation country: China Country of publication: Switzerland