Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein

作者：Ruifang Feng, Huijuan Zhang, Ning Ding, Huawei Ma, Yongkang Luo, Yuqing Tan, Sutee Wangtueai, Hui Hong · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104882 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Bee Products Chemical Analysis