The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis.

Gu, Saiqi; Dai, Wangli; Chong, Yunqing; Lyu, Fei; Zhou, Xuxia; Ding, Yuting

Gu, Saiqi; Dai, Wangli; Chong, Yunqing; Lyu, Fei; Zhou, Xuxia; Ding, Yuting.

Afiliação

Gu S; College of Food Science and Technology, Zhejiang University of Technology Hangzhou 310014 China xzhou@zjut.edu.cn.
Dai W; Ninghai ZJUT Academy of Science & Technology Ninghai 315600 China.
Chong Y; College of Food Science and Technology, Zhejiang University of Technology Hangzhou 310014 China xzhou@zjut.edu.cn.
Lyu F; College of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310018 China.
Zhou X; College of Food Science and Technology, Zhejiang University of Technology Hangzhou 310014 China xzhou@zjut.edu.cn.
Ding Y; College of Food Science and Technology, Zhejiang University of Technology Hangzhou 310014 China xzhou@zjut.edu.cn.

RSC Adv ; 10(19): 11292-11299, 2020 Mar 16.

Article em En | MEDLINE | ID: mdl-35495306

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: RSC Adv Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido

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