Effects of different phenolic compounds on the oxidative stability of myofibrillar proteins after in vitro metal-catalyzed oxidation
This study aimed to investigate the effects of several common phenolic compounds on protein oxidation of myofibrillar protein after in vitro metal-catalyzed oxidation. Suspensions of pig myofibrillar proteins containing one of the three phenolic compounds, chlorogenic acid (CA), gallic acid (GA), or...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-11-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240123 |
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