Effect of Tibetan tea extract on the gel properties of porcine myofibrillar protein

QI Yue, YANG Lanxin, ZHANG Xinyu, HUANG Jiang, FAN Rui, LUO Jianfeng, ZUO Yuhan, XIANG Yuzhu, LI Cheng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 267-274.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 267-274. DOI: 10.13995/j.cnki.11-1802/ts.041020

Effect of Tibetan tea extract on the gel properties of porcine myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 267-274 https://doi.org/10.13995/j.cnki.11-1802/ts.041020

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