Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale

To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating, MH—microwave heating) on secondary and tert...

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Detalles Bibliográficos
Autores principales: Cong, Haihua, Lyu, He, Liang, Wenwen, Zhang, Ziwei, Chen, Xiaodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030768/
https://www.ncbi.nlm.nih.gov/pubmed/35454658
http://dx.doi.org/10.3390/foods11081071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030768/
https://www.ncbi.nlm.nih.gov/pubmed/35454658
http://dx.doi.org/10.3390/foods11081071

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