Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene
Yingjie Wang, Mengru Liu, Xin Zhou, Haoran Zang, Ruoshi Zhang, Hao Yang, Sanjun Jin, Xingjun Feng, Anshan Shan
Topics & Concepts
PterostilbeneChemistryMyofibrilOxidative phosphorylationMicrostructureFood scienceBiochemistryCrystallographyResveratrolMeat and Animal Product QualityBiochemical effects in animalsAnimal Nutrition and Physiology