Effects of Ferulic Acid on Oxidation and Gel Properties of Meat Myofibrillar Protein Induced by·OH
In order to study the effects of ferulic acid (FA) on ·OH-induced oxidation and gel properties of myofibrillar proteins (MPs), porcine MPs was used as the research object and a new system of MPs-Fenton oxidation was established by using Fenton oxidation system to simulate the actual meat oxidation e...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030357 |