Studies of the binding mechanism between liquid smoke from tea tree branches and proteins in dry-cured tenderloin using 4D-DIA proteomics, synergistic multispectral analysis, and molecular docking techniques

作者：Yanpei Huang, Siming Ren, Yuanyuan Liu, Ying Zhou, Jing Wan, Linggao Liu, Qiujin Zhu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141198 · 被引用次数：12 · 研究领域：Phytochemicals and Antioxidant Activities、Phytochemical compounds biological activities、Protein Hydrolysis and Bioactive Peptides