Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein

作者：S.‐T. Jiang, Yutong Huang, Qian Li, Tingting Luo, Tianzhu Guan · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111407 · 被引用次数：38 · 研究领域：Muscle metabolism and nutrition、Meat and Animal Product Quality、Proteins in Food Systems