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Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:03088146

Translation or Not:no

Next One:Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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