Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress-Reference-Cited by-同舟云学术

Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress

Published:2019-03 Issue: Volume:102 Page:142-149
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Longteng,Gui Ping,Zhang Yuqi,Lin Jun,Li Qian,Hong Hui,Luo Yongkang^ORCID

Funder

Earmarked Fund for China Agriculture Research System (CARS-45)

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. Tissue sulfhydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959

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