共 40 条
Solubilization strategy of myofibrillar proteins in low-ionic media (prototype soup): The effect of high-intensity ultrasound combined with non-covalent or covalent modification of polyphenols on myosin molecular assembly
被引:12
作者:

Zhang, Chao
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Wang, Ziyi
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Liu, Qian
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Chen, Qian
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Sun, Fangda
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Liu, Haotian
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

Kong, Baohua
论文数: 0 引用数: 0
h-index: 0
机构:
Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
机构:
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源:
基金:
中国国家自然科学基金;
关键词:
High-intensity ultrasound;
(-)-Epigallocatechin-3-gallate;
Myofibrillar protein;
Filamentous myosin;
Solubility;
Low-ionic media;
AGGREGATION;
CONJUGATION;
ACID;
D O I:
10.1016/j.foodchem.2023.137701
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
This study investigated the effect of (-)-Epigallocatechin-3-gallate (EGCG) non-covalent/covalent grafting onto myofibrillar protein (MP) by high-intensity ultrasound (HIU) on its water-solubility and filament forming behavior. The results showed that the introduction of EGCG, especially in the case of covalent grafting, could inhibit the molecular assembly of myosin and improve the MP water solubility from 2.7% to 53.1% (P < 0.05). The HIU pretreatment provided more opportunities for EGCG grafting onto the ultrasound-treated protein (UMP) by disrupting the filamentous polymerization of myosin and thus further facilitated MP dissolution. Additionally, compared with the UMP-EGCG non-covalent complexes, the covalent complexes with a yellow appearance exhibited a higher absolute zeta potential (35.9 mV) and a lower particle size (53.7 mu m) (P < 0.05). Overall, the combination of HIU pretreatment and EGCG covalent modification may provide a promising method for improving the solubility and processing properties of MP in low ionic media (prototype soup).
引用
收藏
页数:11
相关论文
共 40 条
- [1] Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment[J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2021, 72Amiri, Amir论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranSharifian, Parisa论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranMorakabati, Naghmeh论文数: 0 引用数: 0 h-index: 0机构: Islamic Azad Univ, Dept Food Sci & Technol, Nour Branch, Mazandaran, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranMousakhani-Ganjeh, Alireza论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranMirtaheri, Maryamalsaddat论文数: 0 引用数: 0 h-index: 0机构: Islamic Azad Univ, Dept Chem, North Tehran Branch, Tehran, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranNilghaz, Azadeh论文数: 0 引用数: 0 h-index: 0机构: Deakin Univ, Inst Frontier Mat, Geelong, Vic 3216, Australia Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranGuo, Yi-gong论文数: 0 引用数: 0 h-index: 0机构: Univ British Columbia, Food Nutr & Hlth, Fac Land & Food Syst, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranPratap-Singh, Anubhav论文数: 0 引用数: 0 h-index: 0机构: Univ British Columbia, Food Nutr & Hlth, Fac Land & Food Syst, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran
- [2] Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins[J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 111 : 139 - 147Amiri, Amir论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Adeeco Co, Sonochem Lab, Tehran, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranSharifian, Parisa论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, IranSoltanizadeh, Nafiseh论文数: 0 引用数: 0 h-index: 0机构: Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran
- [3] The ultrasonic processing of dairy products - An overview[J]. DAIRY SCIENCE & TECHNOLOGY, 2010, 90 (2-3) : 147 - 168Ashokkumar, Muthupandian论文数: 0 引用数: 0 h-index: 0机构: Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, AustraliaBhaskaracharya, Raman论文数: 0 引用数: 0 h-index: 0机构: Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia论文数: 引用数: h-index:机构:Lee, Judy论文数: 0 引用数: 0 h-index: 0机构: Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, AustraliaPalmer, Martin论文数: 0 引用数: 0 h-index: 0机构: Dairy Innovat Australia Ltd, Werribee, Vic 3030, Australia Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, AustraliaZisu, Bogdan论文数: 0 引用数: 0 h-index: 0机构: Dairy Innovat Australia Ltd, Werribee, Vic 3030, Australia Univ Melbourne, Sch Chem, Dept Chem & Biomol Engn, Melbourne, Vic 3010, Australia
- [4] Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions[J]. FOOD CHEMISTRY, 2018, 245 : 439 - 445Cao, Yungang论文数: 0 引用数: 0 h-index: 0机构: Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R ChinaAi, Nasi论文数: 0 引用数: 0 h-index: 0机构: Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R ChinaTrue, Alma D.论文数: 0 引用数: 0 h-index: 0机构: Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R ChinaXiong, Youling L.论文数: 0 引用数: 0 h-index: 0机构: Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R China
- [5] Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein[J]. FOOD CHEMISTRY, 2015, 180 : 235 - 243Cao, Yungang论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaXiong, Youling L.论文数: 0 引用数: 0 h-index: 0机构: Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
- [6] Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters[J]. FOOD CHEMISTRY, 2022, 386Chen, Jiahui论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R ChinaZhang, Xing论文数: 0 引用数: 0 h-index: 0机构: Rhein Westfal TH Aachen, Dept Trauma & Reconstruct Surg, D-52074 Aachen, Germany Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R ChinaChen, Xing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R ChinaBassey, Anthony Pius论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R ChinaZhou, Guanghong论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R ChinaXu, Xinglian论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Meat Proc & Qual Control,Minist Educ, Minist Agr,Key Lab Meat Proc,Jiangsu Collaborat I, Nanjing 210095, Peoples R China
- [7] Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism[J]. ULTRASONICS SONOCHEMISTRY, 2021, 76 : 105652Chen, Jiahui论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R China Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R ChinaZhang, Xing论文数: 0 引用数: 0 h-index: 0机构: Rhein Westfal TH Aachen, Dept Trauma & Reconstruct Surg, D-52074 Aachen, Germany Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R ChinaFu, Mengying论文数: 0 引用数: 0 h-index: 0机构: Xuzhou Med Univ, Sch Pharmaceut Sci, Xuzhou 221002, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R ChinaChen, Xing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R ChinaPius, Bassey Anthony论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R China Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R ChinaXu, Xinglian论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R China Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control,Minist Educ, Key Lab Meat Proc,Minist Agr,Coll Food Sci & Tech, Nanjing 210095, Peoples R China
- [8] Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 68 (41) : 11535 - 11544Chen, Kaiwen论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaChen, Xing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLiang, Li论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaXu, Xinglian论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
- [9] Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022, 70 (13) : 4066 - 4075Chen, Xing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaChen, Kaiwen论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaCheng, Hao论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLiang, Li论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
- [10] Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2017, 57 (15) : 3260 - 3280Chen, Xing论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R ChinaTume, Ron K.论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Nanjing, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R ChinaXu, Xinglian论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R ChinaZhou, Guanghong论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China Nanjing Agr Univ, Jiangsu Synerget Innovat Ctr Meat Prod & Proc, Key Lab Anim Prod Proc, Minist Agr,Key Lab Meat Proc & Qual,Control Minis, Nanjing 210095, Jiangsu, Peoples R China