Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
D Jin, J Wei, F He, T Chai, S Ren, J Fu, Y Chen - Food Chemistry, 2023 - Elsevier
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating.
DL Jin, JL Wei, FY He, TT Chai, ST Ren, JJ Fu… - Food …, 2022 - europepmc.org
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
DL Jin, JL Wei, FY He, TT Chai, ST Ren… - Food …, 2023 - pubmed.ncbi.nlm.nih.gov
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …
the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low …