Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking

Food Control - Tập 121 - Trang 107594 - 2021
Wen-qiang Cai1,2, Yue-wen Chen1,2, Xiu-ping Dong3,4, Yu-gang Shi1,2, Jian-ling Wei1,2, Fei-jian Liu1,2
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
2Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China
3School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
4National Engineering Research Center of Seafood, Dalian, 116034 China

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Food Control

Tập 121

107594

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