Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system

作者：Ruifang Feng, Wenyu Liang, Yueyue Liu, Yongkang Luo, Yuqing Tan, Hui Hong · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.135279 · 被引用次数：40 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Biochemical effects in animals