Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat.
- Resource Type
- Article
- Source
- Food Bioscience; Oct2021, Vol. 43, pN.PAG-N.PAG, 1p
- Subject
PROTEIN conformation DIETARY supplements RESVERATROL DENATURATION of proteins DUCKS as food MYOFIBRILS BREAST ERECTOR spinae muscles - Language
- ISSN
- 22124292