Biochemistry of Seafood Processing
作者： Y. H. Hui , N. Cross , H. G. Kristinsson , M. H. Lim , W. K. Nip
DOI: 10.1002/9781118308035.CH19
关键词:
摘要: … Such biochemical changes in seafood’s protein and nonprotein components usually reduce … susceptible to lipid oxidation than white muscle. These prooxidants, especially the heme …
sci-hub.se 参考文章(122)
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