Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition
Version of Record online: 23 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 9, pages 1916–1923, September 2013
How to Cite
Li, Y., Kong, B., Xia, X., Liu, Q. and Li, P. (2013), Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition. International Journal of Food Science & Technology, 48: 1916–1923. doi: 10.1111/ijfs.12171
- Issue online: 12 AUG 2013
- Version of Record online: 23 MAY 2013
- Manuscript Accepted: 21 MAR 2013
- Manuscript Received: 14 NOV 2012
- Foundation for Innovative Research Team of Higher Education of Heilongjiang Province. Grant Number: 2010td11
- National 12th Five-Year Science and Technology Support Plan of China. Grant Number: 2012BAD28B02
- Heilongjiang Natural Science Foundation in China. Grant Number: C201122
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