Effect of hydroxyl radical oxidation on the thermal aggregation behavior of myofibrillar protein from grass carp (<i>Ctenopharyngodonidellus</i>)

doi:10.13995/j.cnki.11-1802/ts.023743

Effect of hydroxyl radical oxidation on the thermal aggregation behavior of myofibrillar protein from grass carp (Ctenopharyngodonidellus)

LI Xuepeng, LIN Boyan, WANG Jinxiang, ZHOU Mingyan, ZHU Wenhui, YI Shumin, LI Jianrong, LIN Hong, MOU Weili, GUO Xiaohua

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 27-34.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (10) : 27-34. DOI: 10.13995/j.cnki.11-1802/ts.023743

Effect of hydroxyl radical oxidation on the thermal aggregation behavior of myofibrillar protein from grass carp (Ctenopharyngodonidellus)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(10): 27-34 https://doi.org/10.13995/j.cnki.11-1802/ts.023743

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Received	Published
2020-02-24	2020-05-25
Issue Date
2020-06-17

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