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Structural and functional impacts of glycosylation-induced modifications in rabbit myofibrillar proteins

Ruiqi Cao1, Bangxu Wang1, Ting Bai1

  • 1Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.

International Journal of Biological Macromolecules
|November 22, 2024
PubMed

Keywords:
Functional propertiesGlycosylationMyofibrillar proteinsRabbit meatStructural changes

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