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Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton

Xian Chen1, Guangsen Fan2, Wanying He1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China.

Food Chemistry
|January 22, 2026
PubMed

Keywords:
Flavor releaseMolecular dockingMolecular dynamicsMutton off-flavorMyofibrillar proteinThyme polyphenols

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