From internal degradation to quality deterioration: Lipid peroxidation-induced protein changes in sea bass (Lateolabrax japonicus) during storage revealed by multi-omics

Food Chemistry 2026

View at publisher

Authors: Xinyang LI, Xiaoguo Ying, Bin Zhang, Shanggui Deng, Gengsheng Xiao, Yujuan Xu, Soottawat Benjakul, Xiuzhu Yu, Lukai Ma

DOI: 10.1016/j.foodchem.2026.148203

Cited by: 1

References: 35

Fields of Study & Subjects

Meat and Animal Product Quality Aquaculture Nutrition and Growth Protein Hydrolysis and Bioactive Peptides

References 35