Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking
Wenqiang Cai, Yuewen Chen, Xiuping Dong, Yugang Shi, Jianling Wei, Fei‐jian Liu
Topics & Concepts
Lipid oxidationChemistryFood scienceSturgeonMyosinFood spoilageShelf lifeBiochemistryBiologyFish <Actinopterygii>FisheryBacteriaAntioxidantGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in Food