Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions
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This study elucidates the molecular mechanism underlying the enhanced flavor formation in Hunan bacon processed under temperature cycling (4 °C - 55 °C) with liquid smoke. Focusing on the interaction between myofibrillar proteins (MPs) and the key smoke flav... ...
