Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage
Yuanyuan Zhong, Ping-Hsuan Han, Suling Sun, Ning An, Xudong Ren, Shiling Lü, Qingling Wang, Juan Dong
Topics & Concepts
MyofibrilChemistryAntioxidantPolyphenolFourier transform infrared spectroscopyMicrostructureThermogravimetric analysisCyclodextrinQuenching (fluorescence)Nuclear chemistryChromatographyFluorescenceBiochemistryOrganic chemistryChemical engineeringCrystallographyEngineeringQuantum mechanicsPhysicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition