FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (4): 71-77.doi: 10.7506/spkx1002-6630-20220708-083
• Food Chemistry • Previous Articles Next Articles
XU Dan, Han Yue, Zheng Bin, Deng Shanggui, Chen Xuechang, Zhang Xiaojun
Published:
2023-03-01
CLC Number:
XU Dan, Han Yue, Zheng Bin, Deng Shanggui, Chen Xuechang, Zhang Xiaojun. Myofibrillar Protein Oxidation in Immersion-Frozen Red Shrimp (Solenocera crassicornis) during Frozen Storage: Analysis Based on Changes of Endogenous Enzyme Activity[J]. FOOD SCIENCE, 2023, 44(4): 71-77.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220708-083
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