Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes

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Bibliographic Details
Published in:Food research international 2022-12, Vol.162, p.111965-111965, Article 111965
Main Authors: Xiao, Hong, Yu, Jiao, Song, Linlu, Hu, Mengyue, Guo, Hong, Xue, Yong, Xue, Changhu
Format: Article
Language:English
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ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.111965