Effect of magnetic field-assisted freeze–thaw processing on the protein oxidation and muscle structure of yellowfin tuna

Food Chemistry 2026

View at publisher

Authors: Xue He, Meihui Zhao, Li Liu, Haohao Shi, Zhongyuan Liu, Aiguo Feng, Guanghua Xia

DOI: 10.1016/j.foodchem.2026.148242

Cited by: 4

References: 34

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Food Drying and Modeling

References 34