表儿茶素没食子酸酯

104. [IF=9.2] Yutong Ye, et al. "Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea"Food Chemistry-X, 2026 Jul;37:104090 103. [IF=4.6] Ye He, et al. "Multiple carbon quantum dots-enhanced excitation-emission matrix fluorescence strategy for accurate vintage discrimination of Anhua dark tea"SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2026 Jun;354:127602 102. [IF=8] Chun Zou, et al. "Theanine supplementation in tea wine production: Accelerated fermentation, refined aroma profile, and enhanced sensory quality"FOOD RESEARCH INTERNATIONAL, 2026 May;231:118778 101. [IF=8] Ran Wei, et al. "Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products"FOOD RESEARCH INTERNATIONAL, 2026 Apr;230:118654 100. [IF=9.8] Wu Wang, et al. "Intelligent storage year identification of Anhua dark tea via carbon quantum dots-based colorimetric sensor array and computer vision"FOOD CHEMISTRY, 2026 Apr;508:148329 99. [IF=9.8] Gaozhong Yang, et al. "Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions"FOOD CHEMISTRY, 2026 Feb;:148283 98. [IF=2.5] Xin Ren, et al. "Targeted Screening of α-Glucosidase Inhibitory Phenolic Monomers in Highland Barley"CEREAL CHEMISTRY, 2026 Mar;: 97. [IF=5.1] Xing-Zi Ding, et al. "Multi-substituted boronic acids-based colorimetric sensor array for identifying catechins and authenticity of green tea"MICROCHEMICAL JOURNAL, 2026 May;224:117594 96. [IF=6.6] Maofeng Dong, et al. "From Fresh Tea to the Tea Infusion: Variations of 32 Bioactive Compounds During Processing and Brewing Across Eight Tea Varieties"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Mar;:119253 95. [IF=8.2] Xuexue Zheng, et al. "Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers"Food Chemistry-X, 2026 Apr;35:103755 94. [IF=3.3] Guo Li, et al. "Analysis of the disparities in taste quality and chemical characteristics of Zhejiang white tea"JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2026 Apr;:1-11 93. [IF=4.6] Zhaoxiang Zeng, et al. "Integrating metabolomics and electronic tongue analysis to reveal the dynamic evolution of taste metabolites during industrial black tea processing: A temporal clustering approach"JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2026 May; 92. [IF=6.6] Baogui Liu, et al. "Metagenomic analysis of flavonoid-metabolizing microorganisms in temperature-controlled fermentation of Liupao tea"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 May;247:119338 91. [IF=8.2] Jiayin Tong, et al. "Genotype-matched mapping reveals consistent regional flavour signatures and rhizosphere microbial correlates in spring-flush Yunnan large-leaf tea"Food Chemistry-X, 2026 Apr;35:103869 90. [IF=4.7] Qianting Ma, et al. "Morphological and Chemical Characterization of a Novel Wild Tea Plant Resource with Naturally Low Caffeine and High Theobromine from Guangxi Province, China"Plants-Basel, 2026 May;15(11):1642 89. [IF=6] Zhengfei Luo, et al. "Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics"Foods, 2026 May;15(11):1918 88. [IF=6] Wenyan Zeng, et al. "Rapid HPLC-DAD and Chemometric Discrimination of Raw Dark Tea from Three Specific Mountain Origins Within Anhua"Foods, 2026 May;15(10):1664 87. [IF=10.4] Xianglin Kong, et al. "Molecular mechanisms of aroma quality improvement of Enshi Yulu green tea through yellow light treatment"FOOD CHEMISTRY, 2026 Aug;519:149756 86. [IF=9.8] Junfeng Tan et al."Tannase-catalysed gallic acid release for clean-label inhibition of green tea auto-oxidative browning."FOOD CHEMISTRY.2026 Feb;503:147775 85. [IF=3.5] Run Huang et al."Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2026 Jan;: 84. [IF=4.6] Zheng-Yun He et al."Distribution characteristics of catechins, alkaloids and gallic acid in Chinese famous green tea and its application in authenticity identification."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2026 Jan;:108889 83. [IF=8] Xin Fang et al."Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118381 82. [IF=9.8] Hanchen Zhou et al."Metabolic profiling of glycosidically bound volatiles associated with specific aroma of Keemun black tea produced in the Qimen region of China."FOOD CHEMISTRY.2026 Mar;504:148016 81. [IF=6.6] Liru Ma et al."Dynamic Changes in Jackfruit (Artocarpus heterophyllus Lam.) Polyphenols During Maturation and In Vitro Digestion and Their Effects on the Gut Microbiota."Antioxidants.2025 Dec;15(1) 80. [IF=4.6] Huiru Zhang et al."Rapid identification of Longjing tea from different scale origins by a colorimetric sensor based on the oxidase-like activity of Cu-CDs."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;:108583 79. [IF=6.2] Yanfei Wang et al."Exploring the impact of diverse combinations of withering methods and drying temperatures on the quality characteristics of white tea."INDUSTRIAL CROPS AND PRODUCTS.2025 Dec;237:122196 78. [IF=6.2] Li GUO et al."Sunny Flavour Unveiled: Decoding the Signature Taste of Yellow Tea through Chemical Quantification and Metabolomics."Applied Food Research.2025 Nov;:101548 77. [IF=7.2] Yang Wei et al."Category discrimination and quality prediction of instant green tea based on the fusion of computer vision, E-nose and E-tongue."Journal of Future Foods.2025 Nov;: 76. [IF=9.8] Lan Zhang et al."The combination of epigallocatechin gallate with exopolysaccharides from Bacillus subtilis STB22 enhances α-amylase inhibitory activity."FOOD CHEMISTRY.2026 Jan;498:147247 75. [IF=3.3] Run Huang et al."Retention of Original Flavor Characteristics in Defluorinated Instant Qingzhuan Brick Tea Prepared Using Membrane Separation Technology."Fermentation-Basel.2025 Nov;11(11):609 74. [IF=5.1] Tao Lin et al."Machine Learning and UHPLC–MS/MS-Based Discrimination of the Geographical Origin of Dendrobium officinale from Yunnan, China."Foods.2025 Jan;14(19):3442 73. [IF=6.6] Yanxia Xie et al."Integrated untargeted metabolomics and transcriptomics revealed the high-efficiency synthesis of theabrownins by Pantoea camelliae Z09 in liquid-state fermentation."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Oct;:118583 72. [IF=12.4] Xiaoxue Wang et al."Enhanced stability and antioxidant activity of pickering emulsions stabilized by chayote tuber starch-tea polyphenol composites."FOOD HYDROCOLLOIDS.2026 Mar;172:112113 71. [IF=6.2] Feiquan Wang et al."Genomic and Metabolomic Insights into Volatile and Nonvolatile Metabolite Variation from Fresh Leaves to the Turning Stages in Wuyi Rock Tea “Rougui”."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;73(39):25089–25102 70. [IF=6.2] Dengyi Pei et al."Dynamic changes in Pu-erh tea during pile fermentation: Comparing novel plie fermentation to traditional method."Applied Food Research.2025 Dec;5:101332 69. [IF=9.8] Jia-Ping Ke et al."From morphology to metabolites: Integrated analysis of chemical and functional diversity in six shape-distinct premium green teas."FOOD CHEMISTRY.2025 Sep;:146491 68. [IF=4.6] Ling Liu et al."Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9."FOOD MICROBIOLOGY.2025 Aug;:104912 67. [IF=6.2] Yi-Long Wu et al."New Insights into the Structural Profiling of Polyphenol Aggregates from Pu-erh Tea and Their Anti-Inflammatory Activity via the TLR4/MyD88/NF-κB Signaling Pathway and Gut Microbiota."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX( 66. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 65. [IF=9.8] Qian Pu et al."Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale."FOOD CHEMISTRY.2025 Dec;494:146154 64. [IF=7.8] Ye Zhibin et al."Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea."npj Science of Food.2025 Aug;9(1):1-11 63. [IF=4.6] Ling Liu et al."Enhancing functional metabolites and flavor volatiles of kiwifruit juice fermented with selenium-enriched Limosilactobacillus fermentum Ln-9."FOOD MICROBIOLOGY.2025 Aug;:104912 62. [IF=6.2] Yi-Long Wu et al."New Insights into the Structural Profiling of Polyphenol Aggregates from Pu-erh Tea and Their Anti-Inflammatory Activity via the TLR4/MyD88/NF-κB Signaling Pathway and Gut Microbiota."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(X 61. [IF=8.2] Lei Li et al."Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine."Food Chemistry-X.2025 Aug;30:102920 60. [IF=9.8] Qian Pu et al."Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale."FOOD CHEMISTRY.2025 Dec;494:146154 59. [IF=7.8] Ye Zhibin et al."Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea."npj Science of Food.2025 Aug;9(1):1-11 58. [IF=3.8] Yiwei Yuan et al."The Effects of Wuniuzao Green Tea on Mice With High‐Fat Diet‐Induced Liver Steatosis."Food Science & Nutrition.2025 Jul;13(7):e70505 57. [IF=5.1] Jialin Chen et al."Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea."Foods.2025 Jan;14(14):2466 56. [IF=8] Xuejie Wang et al."Eurotium Cristatum fermented instant dark tea prevents obesity and promotes adipose thermogenesis via modulating the gut microbiota."FOOD RESEARCH INTERNATIONAL.2025 Jul;:116969 55. [IF=8.2] Caibi Zhou et al."Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods."Food Chemistry-X.2025 Jul;:102846 54. [IF=9.8] Yiyun Yang et al."Enhanced stability and anticancer activity of (−)-epicatechin gallate and procyanidin B2: Synergistic effects of natural deep eutectic solvent-based ovalbumin glycation and non-covalent complexation."FOOD CHEMISTRY.2025 Jul;:145587 53. [IF=3] Zhang Jiao et al."Determining the Active Ingredients of Dendrobium officinale and Tracing Its Region of Origin."Food Analytical Methods.2025 Jun;:1-20 52. [IF=4.2] Xiaolei Miao et al."Determination of Eight Catechins and Four Theaflavins in Qingzhuan Dark Tea of Different Years (1, 5, 9, and 13 Years)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Jun;2025(1):1214060 51. [IF=8] Huiyan Jia et al."Endophytic bacterium V4 from albino tea plant enhances umami taste as well as flowery and roasted aromas in dried tea."FOOD RESEARCH INTERNATIONAL.2025 Jun;:116950 50. [IF=9.8] Zongde Jiang et al."Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance."FOOD CHEMISTRY.2025 Jun;:145070 49. [IF=8] Wanjun Long et al."A nanozyme colorimetric sensor combined with cloud-based machine learning algorithm-assisted WeChat mini program for intelligent identification of Chinese green tea."FOOD RESEARCH INTERNATIONAL.2025 May;:116668 48. [IF=8] Guangneng Li et al."Determination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS."FOOD RESEARCH INTERNATIONAL.2025 Aug;214:116635 47. [IF=12.5] Lin Chen et al."Structural diversity of tea phenolics modulates physicochemical properties and digestibility of wheat starch: Insights into gallic acid group-dependent interactions."CARBOHYDRATE POLYMERS.2025 May;:123763 46. [IF=4.2] Xiaoqiong Xu et al."Simultaneous Qualitative and Quantitative Analyses of 41 Constituents in Uvaria macrophylla Leaves Screen Antioxidant Quality-Markers Using Database-Affinity Ultra-High-Performance Liquid Chromatography with Quadrupole Orbitrap Tandem 45. [IF=8.5] Xiaomei Yan et al."Exogenous theanine application improves the fresh leaf yield and quality of an albino green tea Huangjinya."FOOD CHEMISTRY.2024 Nov;:142298 44. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977 43. [IF=4.7] Yan Huang et al."White Tea Aqueous Extract: A Potential Anti-Aging Agent Against High-Fat Diet-Induced Senescence in Drosophila melanogaster."Foods.2024 Jan;13(24):4034 42. [IF=6.1] Jianmei Xu et al."A genus-specific R2R3 MYB transcription factor, CsMYB34, regulates galloylated catechin biosynthesis in Camellia sinensis."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2025 Feb;219:109401 41. [IF=8.5] Zi-Jian Feng et al."Regulation of catechins with different structure characteristics on the physicochemical properties of casein and the structure-activity relationship."FOOD CHEMISTRY.2025 Mar;467:142515 40. [IF=4.7] Zhaobao Wu et al."Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea."Foods.2025 Jan;14(1):4 39. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545 38. [IF=4.1] Majida AL-Wraikat et al."Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium."Food Chemistry: Molecular Sciences.2025 Feb;:100247 37. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679 36. [IF=6.5] De Zhou et al."Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm."Food Chemistry-X.2025 Feb;:102299 35. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 34. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 33. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198 32. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025 31. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 30. [IF=7.7] Youshudi Xie et al."Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142620 29. [IF=6.5] Cunqiang Ma et al."Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect."Food Chemistry-X.2025 Apr;:102421 28. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461 27. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 26. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 25. [IF=2.7] De-Huan Yang et al."Classification of Lu'an Gua Pian tea before and after Qingming Festival using HPLC-DAD analysis: A comparison for different data analysis strategy."Analytical Methods.2025 Apr;: 24. [IF=4.2] Langhua Zhou et al."Antioxidant and Anticancer Mechanisms of Unique Polyphenols in Camellia ptilophylla: Focus on Gallocatechin-3,5-di-O-gallate and 1,2,4,6-Tetra-O-galloyl-β-D-glucopyranose."MOLECULES.2025 Apr;30(9):1919 23. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558 22. [IF=1.8] Yuexing Chen et al."Optimization of White Tea Flavanol Extraction Process by the Ultrasonic-Assisted Deep Eutectic Solvent Method and Determination of the Antioxidant and Antibacterial Activity."Engineering Reports.2024 Oct;:e13018 21. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006 20. [IF=8.5] Junfeng Tan et al."The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor."FOOD CHEMISTRY.2025 May;473:143066 19. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 18. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740 17. [IF=2.6] Yin Feilong et al."Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Sep;:1-10 16. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836 15. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809 14. [IF=6.5] Wenjing Huang et al."Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches."Food Chemistry-X.2024 Dec;24:101794 13. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222 12. [IF=3.3] Lu Wang et al."The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 11. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923 10. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960 9. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784 8. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 7. [IF=6.5] Yida Wu et al."Investigation of the quality of Lu'an Guapian tea during grain rain period by sensory evaluation, objective quantitative indexes and metabolomics."Food Chemistry-X.2024 Jun;:101595 6. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440 5. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099 4. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13 3. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 2. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 1. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997