The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
- Resource Type
- Authors
- Yudong, Wang; Yang, Zhuang; Hao, Yan; Yanxuan, Lu; Xingqun, Deng; Yang, Hu; Shanbai, Xiong; Hong, Yang
- Source
- Food Chemistry. 404:134519
- Subject
- Carps
Cations, Divalent
Cations
Sodium
Animals
General Medicine
Cations, Monovalent
Hydrogen-Ion Concentration
Food Science
Analytical Chemistry
- Language
- ISSN
- 0308-8146
The present study aimed to investigate effects of pH and monovalent (Na