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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.

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第一作者： Yanpei,Huang

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： Yanpei,Huang ^[1] ; Ying,Zhou ^[1] ; Yuanyuan,Liu ^[1] ; Jing,Wan ^[2] ; Ping,Hu ^[2] ; Linggao,Liu ^[1] ; Mingming,Li ^[1] ; Yeling,Zhou ^[1] ; Sha,Gu ^[1] ; Dan,Chen ^[1] ; Bokai,Hu ^[3] ; Ke,Hu ^[1] ; Qiujin,Zhu ^[2]

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 Liquid smoke Myofibrillar protein Oxidation resistance Physicochemical property Pork tenderloin

DOI 10.1016/j.fochx.2022.100544

PMID 36845486

发布时间 2023-02-28

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2023年17卷

100544页

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Food chemistry

2023年17卷

100544页

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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.

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Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing.

Food chemistry

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Food chemistry

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