Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets

作者：Yueyue Liu, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137396 · 被引用次数：46 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Bee Products Chemical Analysis