Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin

作者：Hui Liu, Qian Li, Shuai Jiang, Miao Zhang, Di Zhao, Kai Shan, Chunbao Li · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132183 · 被引用次数：40 · 研究领域：Proteins in Food Systems、Protein Interaction Studies and Fluorescence Analysis、Muscle metabolism and nutrition