,

Song Gao1, Zixin Fu1, Longteng Zhang1

  • 1Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food chemistry
|July 6, 2023
PubMed
概括

鱼类中的蛋白质氧化降低了消化能力和氨基酸含量. 特定的修改,如氨酸/氨酸-MDA添加物阻碍蛋白质的消化和运输,影响食品加工策略.