Effect of high voltage electrostatic field thawing on the structural characteristics of myosin in shrimp (Litopenaeus vannamei)

TANG Xinying, JI Hongwu, ZHANG Di, LIU Shucheng, SU Weiming, SONG Wenkui

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 177-184.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 177-184. DOI: 10.13995/j.cnki.11-1802/ts.036032

Effect of high voltage electrostatic field thawing on the structural characteristics of myosin in shrimp (Litopenaeus vannamei)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(11): 177-184 https://doi.org/10.13995/j.cnki.11-1802/ts.036032

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