1. Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating. (15th February 2022) Authors: Liu, Fei-jian; Shen, Shi-ke; Chen, Yue-wen; Dong, Xiu-ping; Han, Jia-run; Xie, Hu-jun; Ding, Zhi-wen Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗