Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics

Shi‐ke Shen, Fei‐jian Liu, Yuewen Chen, Hujun Xie, Hao‐ben Hu, Shao‐tian Ren, Zhi-wen Ding, Qian‐yun Bu