Analysis of the influencing mechanism of the freeze–thawing cycles on in vitro chicken meat digestion based on protein structural changes

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DOI:10.1016/j.foodchem.2022.134020
作者：Xue Bai, Shuo Shi, Baohua Kong, Qian Chen, Qian Liu, Zihao Li, Kairong Wu, Xiufang Xia
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effect of freeze–thaw (F–T) cycles on the digestive and protein structural properties of chicken breasts during in vitro digestion was investigated. With F–T cycles increased, the hardin

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