Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies

已完结 10 由木木发布于 2024/8/1 16:34:55

DOI:10.1016/j.tifs.2023.06.035
作者：Yuemei Zhang , Genpeng Bai , Jinpeng Wang , Ying Wang , Guofeng Jin , Wendi Teng , Fang Geng , Jinxuan Cao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：BackgroundFreezing has been widely used to preserve meat and aquatic products. However, environmental fluctuations in freezing/thawing would bring inevitable damage to the structure and char

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierEffects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus)