Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin
LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun
(1. Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
LIANG Wenwen, YANG Tian, GUO Jian, WANG Qiukuan, CONG Haihua, CHEN Shengjun. Effects of Heating Methods on the Structure and Physicochemical Properties of Silver Carp Myosin[J]. FOOD SCIENCE, 2021, 42(21): 24-31.