Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein

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DOI:10.1016/j.foodhyd.2025.111407
作者：Songsong Jiang , Yutong Huang , Qian Li , Tingting Luo , Tianzhu Guan
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this study, three polyphenols, including gallic acid (GA), quercetin (QR) and rutin (RH) were added into goose myofibrillar protein (GMP) to explore the effects on the gel properties and

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