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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Oxidative stress involved in textural changes of sea cucumber Stichopus japonicus body wall during low-temperature treatment

Xiufang DongSchool 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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Hang QiSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaCorrespondence[email protected] [email protected]
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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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Yoshimasa NakamuraGraduate School of Environmental and Life Science, Okayama University, Okayama, JapanView further author information
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Chenxu YuDepartment of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USAView further author information
&
Beiwei ZhuSchool of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaCorrespondence[email protected] [email protected]
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Pages 2646-2659 | Received 31 Aug 2018, Accepted 06 Dec 2018, Published online: 28 Dec 2018

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