Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (<i>Ctenopharyngodon idella</i>) as affected by partial substitution of NaCl with KCl and amino acids.

Guo, Xiuyun; Chen, Shanan; Cao, Jiayue; Zhou, Jingying; Chen, Yanzheng; Jamali, Muneer Ahmed; Zhang, Yawei

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids.

Guo, Xiuyun; Chen, Shanan; Cao, Jiayue; Zhou, Jingying; Chen, Yanzheng; Jamali, Muneer Ahmed; Zhang, Yawei.

Afiliação

Guo X; College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China zhangyawei@njau.edu.cn.
Chen S; Synergetic Innovation Center of Food Safety and Nutrition Nanjing China.
Cao J; College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China zhangyawei@njau.edu.cn.
Zhou J; Synergetic Innovation Center of Food Safety and Nutrition Nanjing China.
Chen Y; College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China zhangyawei@njau.edu.cn.
Jamali MA; Synergetic Innovation Center of Food Safety and Nutrition Nanjing China.
Zhang Y; College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University Nanjing 210095 China zhangyawei@njau.edu.cn.

RSC Adv ; 9(68): 39545-39560, 2019 Dec 02.

Article em En | MEDLINE | ID: mdl-35541390

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2019 Tipo de documento: Article