Resveratrol-myosin interaction: A novel strategy for mitigating quality deterioration in frozen sturgeon surimi
Jiayi Zhou, Tong Lu, Yongjie Zhou, Yongkang Luo, Hui Hong, Sam K. C. Chang, Yan Zhang, Yuqing Tan
Topics & Concepts
ChemistryMyosinLipid oxidationMyofibrilSturgeonFood sciencePolyphenolCarpBiochemistryResveratrolBiophysicsFish <Actinopterygii>BiologyAntioxidantFisheryMeat and Animal Product QualityBiochemical effects in animalsAnimal Nutrition and Physiology