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Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles

The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic change...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Wan-ling Lin, Hui Huang, Ya-qun Liu, Han-xu Liu, Ya Wei, Yong-qiang Zhao, Yue-qi Wang, Yan-yan Wu, Sheng-jun Chen, Lai-hao Li
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2024-01-01
Schriftenreihe:Current Research in Food Science
Schlagworte:
Crisp grass carp
Thermal processing
4D label-free proteomics
Multidimensional data analysis
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S2665927124000078
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