Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant

标题
Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant
作者
关键词
Grass carp, Metabolism, Pro-oxidant, Redox, Textural quality
出版物
FOOD CHEMISTRY
Volume 325, Issue -, Pages 126906
出版商
Elsevier BV
发表日期
2020-04-24
DOI
10.1016/j.foodchem.2020.126906

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