Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle
Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari, Zhongxue Gao
Food Biophysics | SPRINGER | Published : 2016
Awarded by Jiangsu Province (China) Infrastructure Project
We acknowledge the financial support by Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which have enabled us to carry out this study.