Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

已完结 10 由木木发布于 2024/8/17 18:16:24

DOI:10.1016/j.foodchem.2021.131949
作者：Shuang Qiu , Fangchao Cui , Jinxiang Wang , Wenhui Zhu , Yongxia Xu , Shumin Yi , Xuepeng Li , Jianrong Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Freezing is a method that plays a key role in the storage of aquatic products. The effects of different methods of freezing on the quality, microstructure, ice-crystal morphology, and protei

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