Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion-Reference-Cited by-同舟云学术

Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion

Published:2023-03 Issue: Volume:404 Page:134574
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qing Mingmin,Zang Jingnan,Ma Yanqiu,Chi Yujie,Chi Yuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels;Bruna-Maynou;Food Research International,2020

4. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

5. Secondary BH4 deficiency links protein homeostasis to regulation of phenylalanine metabolism;Eichinger;Human Molecular Genetics,2018

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