Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat
Sanjun Jin, Min Wang, Hao Yang, Anshan Shan, Xingjun Feng
Topics & Concepts
ResveratrolChemistryMyofibrilDenaturation (fissile materials)Oxidative phosphorylationFood scienceBiochemistryNuclear chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals