Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
Shuo Wang, Songyi Lin, Shuang Li, Xixin Qian, Chenqi Li, Na Sun
Topics & Concepts
Sterilization (economics)MyofibrilShrimpDecoding methodsChemistryFood scienceBiologyComputer scienceBiochemistryFisheryMonetary economicsEconomicsTelecommunicationsCurrencyForeign exchange marketMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects