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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.

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第一作者： Linggao,Liu

第一单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.

作者： Linggao,Liu ^[1] ; Ying,Zhou ^[1] ; Jing,Wan ^[2] ; Qiujin,Zhu ^[2] ; Shenghui,Bi ^[1] ; Yeling,Zhou ^[1] ; Sha,Gu ^[1] ; Dan,Chen ^[1] ; Yanpei,Huang ^[1] ; Bokai,Hu ^[3]

作者单位： School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China. ^[1] School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.;Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.;Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China. ^[2] Guizhou Provincial Institute of Walnut, Guizhou Academy of Forestry, Guiyang 550005, China. ^[3]

关键词 Moisture migration Molecular docking Polyhydroxy alcohol Salt content Water activity

DOI 10.1016/j.fochx.2022.100401

PMID 36211757

发布时间 2022-10-11

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2022年15卷

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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.

Food chemistry

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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.

Food chemistry

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Food chemistry

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