Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates
- 18 January 2020
- journal article
- research article
- Published by Elsevier BV in LWT
- Vol. 123, 109050
- https://doi.org/10.1016/j.lwt.2020.109050
Abstract
No abstract availableKeywords
Funding Information
- Open Project Program of Key Laboratory of Refrigeration and Conditioning Aquatic Processing
- Ministry of Agricultural and Rural Affairs (KLRCAPP2018-05)
- Earmarked Fund for China Agriculture Research System
- Open Project Program of Xinghua Industrial Research Centre for Food Science and Human Health
- China Agricultural University
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