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Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds.
Guo, Anqi; Jiang, Jiang; True, Alma D; Xiong, Youling L.
Affiliation
  • Guo A; Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States.
  • Jiang J; College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • True AD; Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States.
  • Xiong YL; Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States.
J Agric Food Chem ; 69(4): 1308-1317, 2021 Feb 03.
Article in En | MEDLINE | ID: mdl-33494593
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenol / Muscle Proteins / Myofibrils Limits: Animals Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Affiliation country: United States Country of publication: United States
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenol / Muscle Proteins / Myofibrils Limits: Animals Language: En Journal: J Agric Food Chem Year: 2021 Document type: Article Affiliation country: United States Country of publication: United States