Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation:insight from peptide releaseOA
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
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,ChinaGuangdong 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,ChinaGuangdong 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,ChinaGuangdong 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,ChinaKey Laboratory of Meat Processing and Quality Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
MeatProtein oxidationProtein digestibilityFerulic acidPeptidomic
MeatProtein oxidationProtein digestibilityFerulic acidPeptidomic
《食品科学与人类健康（英文）》 2026 (3)
1179-1188,10
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).
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