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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

Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide release

Yantao Yin Yongcun Lu Naiyong Xiao Shucheng Liu Wangang Zhang

食品科学与人类健康(英文)2026,Vol.15Issue(3):1179-1188,10.
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

Yantao Yin 1Yongcun Lu 2Naiyong Xiao 2Shucheng Liu 2Wangang Zhang3

作者信息

  • 1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China||Key Laboratory of Meat Processing and Quality Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
  • 2. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China
  • 3. Key Laboratory of Meat Processing and Quality Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
  • 折叠

摘要

关键词

Meat/Protein oxidation/Protein digestibility/Ferulic acid/Peptidomic

Key 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)

食品科学与人类健康(英文)

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