Effect of tea polyphenols on the tenderness of yak meat
Author:
Affiliation:
1. Antioxidant Polyphenols Team Department of Food Engineering Sichuan University Chengdu PR China
2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14433
Reference30 articles.
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4. Tenderizing and preserving yak meat by ginger extract (zingiber officinale rose);Dai R. T.;Journal of Muscle Foods,2010
5. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
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