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

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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
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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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