Mechanistic insights into the synergistic effects of catechin and l-lysine on the myofibrillar protein structure and gelation under low-sodium oxidative stress
{{output}}
Meat proteins are susceptible to oxidative stress under low-sodium conditions, resulting in meat quality deterioration. This research explored how catechin and l-lysine (L-Lys) act synergistically to enhance the structural integrity and gelation behavior of my... ...
