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Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and

Ruotong Nie1, Zhenyu Wang1, Xiangru Wei1

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Food Chemistry
|April 11, 2025
PubMed
Abstract

Keywords:
CollagenHeat treatmentMolecular dockingPyrazineTriglycerides

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