The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
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DOI: 10.1002/jsfa.8325
Abstract: BACKGROUND In order to investigate the influence of non-thermal effects of microwaves on the flavour of fish and meat products, the G-actin of grass carp in ice baths was exposed to different microwave powers (0,… read more here.
Keywords: actin grass; grass carp; hydrophobicity sulfhydryl;