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Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

BiochemistryNatural SciencesCryoprotective EffectBiotechnologyEgg White ProteinsFood PreservationProtein EngineeringAlternative Protein SourceMicrobiologyProtein RefoldingFrozen Storage