Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)
Qin Xiang, Lijuan Yao, Jiao Zhou, Songling Li, Wei‐Cai Zeng, Ping Liu
Topics & Concepts
ZanthoxylumAromaChemistryFood scienceMyofibrilChromatographyBiochemistryBiologyBotanyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies