Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage.

Foods · 2021 · PMC8002306 · PMID 33809559

Europe PMC DOI

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may not be significantno p-value reported

In addition, the production of reactive oxygen species during the UF process may also impact the quality of frozen food, which may not be significant in the short-term frozen process.

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