Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking
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Title
Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking
Authors
Keywords
Sous-vide cooking (SVC), Russian sturgeon, Microorganisms, Protein oxidation, Proteomics
Journal
FOOD CONTROL
Volume 121, Issue -, Pages 107594
Publisher
Elsevier BV
Online
2020-09-01
DOI
10.1016/j.foodcont.2020.107594
References
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