Oxidative interactions between phospholipids and myofibrillar proteins contribute to flavor deterioration in refrigerated sturgeon meat.
- DOI
- 10.1016/j.foodchem.2026.151943
- Published
- 2026 Nov 3
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151943,
title = {Oxidative interactions between phospholipids and myofibrillar proteins contribute to flavor deterioration in refrigerated sturgeon meat.},
author = {Li K and Han G and Xu X and Zhao Y and Xu P and Wang J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151943},
url = {https://doi.org/10.1016/j.foodchem.2026.151943}
}RIS
TY - JOUR TI - Oxidative interactions between phospholipids and myofibrillar proteins contribute to flavor deterioration in refrigerated sturgeon meat. AU - Li K AU - Han G AU - Xu X AU - Zhao Y AU - Xu P AU - Wang J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151943 UR - https://doi.org/10.1016/j.foodchem.2026.151943 ER -
APA
K, L., G, H., X, X., Y, Z., P, X., & J, W. (2026). Oxidative interactions between phospholipids and myofibrillar proteins contribute to flavor deterioration in refrigerated sturgeon meat.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151943
Source records
- pubmed · retrieved 2026-11-10T20:24:29.211Z