Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation
Shan Qian, Zihan Ma, Shuya Xiang, Linxuan Wu, Lin Chen, Fashan Wei, Xianchao Feng
Topics & Concepts
ChemistryAmino acidSolubilityPolyphenolMyofibrilEpigallocatechin gallateFood scienceBiochemistryChromatographyNuclear chemistryAntioxidantOrganic chemistryMeat and Animal Product QualityFood Quality and Safety StudiesMicroencapsulation and Drying Processes