Structural and functional changes in myofibrillar proteins of Sea Salmon (Pseudopercis semifasciata) by interaction with malonaldehyde (RI)

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 930-935

  Tironi, V A ^b   Tomas M C ^a   Anon M C ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Lipid oxidation; Malonaldehyde; Myofibrillar proteins; Protein functionality; Sea salmon

Indexed keywords

PSEUDOPERCIS SEMIFASCIATA;

EID: 0036265725     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09430.x     Document Type: Article

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