Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity

作者：Zhen F. Fu, Jun Li, Wei Ya, Jianwei Cen, Huan Xiang, Xiaohua Hu, Chunsheng Li, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Hui Huang, Shuxian Hao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146391 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Food composition and properties