首页|期刊导航|食品科学与人类健康(英文)|Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide release
食品科学与人类健康(英文)2026,Vol.15Issue(3):1179-1188,10.DOI:10.26599/FSHW.2024.9250394
Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide release
Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide release
摘要
关键词
Meat/Protein oxidation/Protein digestibility/Ferulic acid/PeptidomicKey words
Meat/Protein oxidation/Protein digestibility/Ferulic acid/Peptidomic引用本文复制引用
Yantao Yin,Yongcun Lu,Naiyong Xiao,Shucheng Liu,Wangang Zhang..Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide release[J].食品科学与人类健康(英文),2026,15(3):1179-1188,10.基金项目
This work was supported by the earmarked fund for China Agriculture Research System of MOF and MARA(CARS-35),and Doctoral Research Initiation Fee Grant Program,Guangdong Ocean University(060302042315). (CARS-35)