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Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol)

Jie Feng; Yi Luo; Ying Su; Chuandong Fang; Jiancong Huo; Shucheng Liu; Huimin Lin; Soottawat Benjakul; Bin Zhang
Food Chemistry · Vol. 504 · pp. 147915 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume504
Pages147915
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.147915
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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