DEMによる酸化ストレスに関するプロテオミクスの洞察:牛肉の色の安定性におけるグリコリティックと抗酸化物質の相乗効果

Cai-Yun Li1, Wen-Jun Zhao2, Ya-Ning Qu1

  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Food chemistry
|September 5, 2025
PubMed
まとめ

ディエチルマレー酸 (DEM) は,牛肉の色安定性を高め,抗酸化物質とNADHの生産性を高めることが示され,肉の腐食のための新しいモデルを作り出しました. これは肉の変色を減らすのに役立ちます.

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