The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage

已完结 10 由 YY 发布于 2025/3/9 13:42:28

DOI:10.1016/j.ijbiomac.2023.123682
作者：Nan Pan, Xue Bai, Baohua Kong, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu, Xiufang Xia
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.ijbiomac.2023.123682

Elsevier

Abstract：The myofibrillar protein (MP) degradation and in vitro digestive properties of porcine longissimus during freezing at −8, −18, −25 and − 40 °C for 1, 3, 6, 9 and 12 months were investigated.

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