Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
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Title
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
Authors
Keywords
Mulberry polyphenols, Myofibrillar protein, Microstructure, Physicochemical properties, Oxidation system
Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages 131241
Publisher
Elsevier BV
Online
2021-09-28
DOI
10.1016/j.foodchem.2021.131241
References
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