Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleTrehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (Litopenaeus vannamei) muscle during frozen storage.AuthorsChen, Jiasheng; Ying, Xiaoguo; Deng, Shanggui; Li, Wenjun; Peng, Lianxin; Ma, LukaiPublicationJournal of Food Processing & Preservation, 2022, Vol 46, Issue 4, p1ISSN0145-8892Publication typeArticleDOI10.1111/jfpp.16469