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Physicochemical changes of myofibrillar proteins of squid (..:
Nyaisaba, Bhoke Marwa
;
Hatab, Shaimaa
;
Liu, Xinxin
...
Food Chemistry. 297 (2019) - p. 124941 , 2019
Link:
https://doi.org/10.1016/j.foodchem.2019.06.008
RT Journal T1
Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2019.06.008&Exemplar=1&LAN=DE A1 Nyaisaba, Bhoke Marwa A1 Hatab, Shaimaa A1 Liu, Xinxin A1 Chen, Yu A1 Chen, Xuhuan A1 Miao, Wenhua A1 Chen, Meiling A1 Deng, Shanggui PB Elsevier BV YR 2019 SN 0308-8146 JF Food Chemistry VO 297 SP 124941 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.06.008 DO https://doi.org/10.1016/j.foodchem.2019.06.008 SF ELIB - SuUB Bremen
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