Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
Dan‐li Jin, Jianling Wei, Fan‐yu He, Ting‐ting Chai, Shao‐tian Ren, Jing‐jing Fu, Yuewen Chen
Topics & Concepts
PolyphenolChemistryGlycationCaffeineLysineMaillard reactionArginineMyofibrilFood scienceBiochemistryAntioxidantAmino acidMedicineEndocrinologyReceptorMeat and Animal Product QualityAdvanced Glycation End Products researchBee Products Chemical Analysis