Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating
Fei‐jian Liu, Shi‐ke Shen, Yuewen Chen, Xiuping Dong, Jiarun Han, Hujun Xie, Zhi-wen Ding
Topics & Concepts
ProteomicsFlavorChemistryBiochemistryProteaseSturgeonFood scienceBiologyEnzymeFish <Actinopterygii>FisheryGeneMeat and Animal Product QualityInsect Utilization and EffectsProtein Hydrolysis and Bioactive Peptides