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The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying

The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt‐soluble proteins, sulfhydryl groups, and disulfide bo...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Odoli, Cyprian Ogombe, Oduor‐Odote, Peter, Arason, Sigurjon
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2019
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6475805/
https://ncbi.nlm.nih.gov/pubmed/31024718
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.980
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