Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes

作者：Mingming Zhu, Lijie Jiang, Wang Liu, Huijie Li, Lingxia Jiao, Hanjun Ma, Xueli Gao, Zhuangli Kang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142537 · 被引用次数：15 · 研究领域：Meat and Animal Product Quality、Biochemical effects in animals、Food Industry and Aquatic Biology