# Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

> Research article (Food Chemistry, 2021) · cited 128× · AI/ML

**Wikidata**: [openalex:W3133317186](https://www.wikidata.org/wiki/openalex:W3133317186)  
**Source**: https://4ort.xyz/entity/effect-of-hydroxyl-radical-induced-oxidation-on-the-physicochemical-and-gelling-properties-of-shrimp-myofibrillar-protei