Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein
Duoduo Zhang, Xinyu Ge, Yang Jiao, Yongfeng Liu
Topics & Concepts
ChemistryBlack teaFood scienceCaffeineMyofibrilPolyphenolTBARSTheaflavinCatechinEpigallocatechin gallateFlavorBiochemistryAntioxidantBiologyLipid peroxidationEndocrinologyTea Polyphenols and EffectsMeat and Animal Product QualityPhytochemicals and Antioxidant Activities