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Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from

Guizhi Tan1, Yue Ning1, Chaonan Sun1

  • 1College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.

Food Chemistry: X
|April 29, 2024
PubMed

Keywords:
Low-temperature plasmaMolecular dockingMyofibrillar proteinProtein conformationSlightly acidic electrolytic water

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