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Effects of apple polyphenols and hydroxypropyl-ß-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage.
Zhong, Yuanyuan; Han, Ping; Sun, Suling; An, Ning; Ren, Xudong; Lu, Shiling; Wang, Qingling; Dong, Juan.
Affiliation
  • Zhong Y; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Han P; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Sun S; Institute of Quality and Standard for Agriculture Products, Zhejiang Academy of Agricultural Science, Hangzhou 310021, PR China.
  • An N; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Ren X; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Lu S; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Wang Q; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Dong J; Collage of Food Quality and Safety, Shihezi University, Shihezi 832000, China. Electronic address: djshzu@126.com.
Food Chem ; 375: 131874, 2022 May 01.
Article in En | MEDLINE | ID: mdl-34942499
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polyphenols / Red Meat Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polyphenols / Red Meat Limits: Animals Language: En Journal: Food Chem Year: 2022 Document type: Article Affiliation country: China Country of publication: United kingdom