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Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea)
Authors:Xuepeng Li  Cikun Liu  Jinxiang Wang  Kai Zhou  Shumin Yi  Wenhui Zhu  Yongxia Xu  Hong Lin  Jianrong Li
Affiliation:1. College of Food Science and Engineering, The Ocean University of China, Qingdao, China

National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China;2. National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China;3. College of Food Science, South China Agricultural University, Guangzhou, China;4. College of Food Science and Engineering, The Ocean University of China, Qingdao, China

Abstract:
Keywords:hydroxyl radicals  myofibrillar protein  protein oxidation  Pseudosciaena crocea
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