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Quality assessment of variable collagen tissues of sea cucumber (Stichopus japonicus) body wall under different heat treatment durations by label-Free proteomics analysis.

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第一作者： Yi-Zhen,Huang

第一单位： Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China.

作者： Yi-Zhen,Huang ^[1] ; Yi-Sha,Xie ^[1] ; Yan-Xin,Li ^[1] ; Mei-Yu,Zhao ^[1] ; Na,Sun ^[1] ; Hang,Qi ^[1] ; Xiu-Ping,Dong ^[2]

作者单位： Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China. ^[1] Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, Liaoning, China. Electronic address: dxiuping@163.com. ^[2]

关键词 GLCM MCT Proteomics Sea cucumber TIMS

医学主题词动物(Animals);人类(Humans);刺参属(动物)(Stichopus);海参纲(Sea Cucumbers);热温度(Hot Temperature);蛋白质组学(Proteomics);胶原(Collagen)

DOI 10.1016/j.foodres.2023.112540

PMID 36869547

发布时间 2023-03-08

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准确一般字义偏差语意偏离译文作用小提交