Interaction and action mechanism of quercetin and myofibrillar protein and its effects on the quality of cured meat | Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds | Alps Pharmaceutical Ind. Co.,Ltd.

Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds

Interaction and action mechanism of quercetin and myofibrillar protein and its effects on the quality of cured meat

Authors:: Zhi-Qiang Zhou; Qian-Da Xu; Lin Chen; Nan Chen; Hao-Xiang Gao; Qun Sun; Wei-Cai Zeng

Reference:: Journal of Food Processing and Preservation; 2021; 45; e16020

DOI:: 10.1111/jfpp.16020

See Abstract

Key Words:: Quercetin; myofibrillar protein; cured meat; quality; fluorescence spectrum; circular dichroism spectrum; molecular docking

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