Oxidation Process and Changes of Digestion Characteristics on Myofibrillar Protein of Trichiurus lepturus
In order to explore the natural oxidation and the changes of digestion characteristics on myofibrillar protein of Trichiurus lepturus, the myofibrillar protein of Trichiurus lepturus was subjected to natural oxidation at 4 ℃ (37 ℃ was the accelerated control group) through the changes of myofibrilla...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Chinês |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| سلاسل: | Shipin gongye ke-ji |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060186 |
| الوسوم: |
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