Non-covalent binding of chlorogenic acid to myofibrillar protein improved its bio-functionality properties and metabolic fate

已完结 10 由 Grey 发布于 2024/9/25 15:50:11

DOI:10.1016/j.foodchem.2023.138208
作者：Zhiwei Zhou ,?Dan Wang ,?Dongmei Luo ,?Zhiqiang Zhou ,?Wei Liu ,?Weicai Zeng ,?András Dinnyés ,?Youling L. Xiong ,?Qun Sun
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：As natural antioxidants added to meat products, polyphenols can interact with proteins, and the acid-base environment influenced the extent of non-covalent and covalent interactions between

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