Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball
Qian‐Da Xu, Zhilong Yu, Wei‐Cai Zeng
Topics & Concepts
ChemistryGallic acidLipid oxidationAntioxidantSolubilityPolyphenolOrganic chemistryTannic acidQuercetinThermal stabilityFood scienceMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesBee Products Chemical Analysis