Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism - Concepedia

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Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

120

Citations

36

References

2021

Year

Deyang Li, Zhifeng Tan, Ziqiang Liu, Chao Wu, Huilin Liu, Chao Guo, Dayong Zhou

Shrimp Myofibrillar ProteinBiochemistryFood BiophysicsAlternative Protein SourceMedicineRedox BiologyOxidative Stress

References

	Year	Citations

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