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

Yueyue Liu, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong

2023Food Chemistry43 citationsDOI

Topics & Concepts

Lipid oxidationChemistryMyofibrilFood scienceDegradation (telecommunications)Bighead carpAntioxidantProteasesProtein degradationBiochemistryEnzymeChromatographyFish <Actinopterygii>CarpFisheryBiologyComputer scienceTelecommunicationsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets | Litcius