Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation

作者：Shan Qian, Zihan Ma, Shuya Xiang, Linxuan Wu, Lin Chen, Fashan Wei, Xianchao Feng · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110247 · 被引用次数：22 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Microencapsulation and Drying Processes