Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage
Author:
Affiliation:
1. School of Food & Wine Ningxia University Yinchuan Ningxia China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15728
Reference55 articles.
1. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review
2. Protein oxidation an overview of metabolism of sulphur containing amino acid cysteine
3. Technical Decision Making with Higher Order Structure Data: Utilization of Differential Scanning Calorimetry to Elucidate Critical Protein Structural Changes Resulting from Oxidation
4. Influence of green tea polyphenols on the colloidal stability and gelation of WPC
5. Technical note: A simplified procedure for myofibril hydrophobicity determination
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