Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds
Author:
Affiliation:
1. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
2. College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04365
Reference44 articles.
1. Practical use of natural antioxidants in meat products in the U.S.: A review
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5. Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
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