Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products
Zhiwen Shen, Aonan Luan, Shixian Yi, Jinhong Wu, Faxiang Wang, Yongle Liu, Xianghong Li
Topics & Concepts
ChemistryTBARSLipid oxidationFood scienceChewinessProtein degradationChromatographyBiochemistryAntioxidantLipid peroxidationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMicrobial Inactivation Methods