Effects of quercetin on the gel properties of pork myofibrillar proteins and related changes in protein conformation.
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DOI: 10.1002/jsfa.12558
Abstract: BACKGROUND In order to study the effects of quercetin on the functionality of myofibrillar proteins (MPs), various levels of quercetin (0, 10, 50, 100 and 200 μmol/g protein) were added to MPs solution and the… read more here.
Keywords: mol; effects quercetin; gel properties; mol quercetin ... See more keywords