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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Oxidative stress-induced textural and biochemical changes of scallop Patinopecten yessoensis adductor muscle under heat treatment

Xiufang DongSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
,
Hui FuSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
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Dingding FengSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
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Baoyu HeSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
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Di JiangSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
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Lei QinSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information
&
Hang QiSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaCorrespondence[email protected]
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Pages 1054-1066 | Received 06 Oct 2017, Accepted 10 May 2018, Published online: 05 Jun 2018

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