Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles

作者：Qing Li, Xiaoyue Sun, Elliot Mubango, Yanyan Zheng, Yueyue Liu, Yihan Zhang, Yuqing Tan, Yongkang Luo, Hui Hong · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136238 · 被引用次数：60 · 研究领域：Aquaculture Nutrition and Growth、Meat and Animal Product Quality、Animal Nutrition and Physiology