Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions

Publication date: Available online 1 July 2021Source: Food ChemistryAuthor(s): Longteng Zhang, Qian Li, Hui Hong, Yongkang Luo

Source: Food Chemistry - July 1, 2021 Category: Food Science Source Type: research