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Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking.
Liu, Linggao; Zhou, Ying; Wan, Jing; Zhu, Qiujin; Bi, Shenghui; Zhou, Yeling; Gu, Sha; Chen, Dan; Huang, Yanpei; Hu, Bokai.
Affiliation
  • Liu L; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
  • Zhou Y; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
  • Wan J; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
  • Zhu Q; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
  • Bi S; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
  • Zhou Y; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
  • Gu S; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.
  • Chen D; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
  • Huang Y; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China.
  • Hu B; Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China.
Food Chem X ; 15: 100401, 2022 Oct 30.
Article in En | MEDLINE | ID: mdl-36211757
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2022 Document type: Article Affiliation country: China Country of publication: Países Bajos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2022 Document type: Article Affiliation country: China Country of publication: Países Bajos