Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics

作者：Duoduo Zhang, Shiquan Zhang, Mohamed Aamer Abubaker, Zekun Li, Yongfeng Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144223 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Muscle metabolism and nutrition、Biochemical effects in animals