Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process
Qiang Zhong, Haijing Li, Siyang Deng, Yanming Ren, Baohua Kong, Xiufang Xia
Topics & Concepts
ChemistryTannic acidMyofibrilFood sciencePopulationCuring (chemistry)ChromatographyBiochemistryPolymer chemistryOrganic chemistrySociologyDemographyMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides