Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

作者：Yueyue Liu, Longteng Zhang, Song Gao, Yulong Bao, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131079 · 被引用次数：110 · 研究领域：Meat and Animal Product Quality、Aquaculture Nutrition and Growth、Protein Hydrolysis and Bioactive Peptides