A comprehensive study on the color preservation mechanism of isoquercitrin in meat-based food systems.

Food Chem X · 2025 · PMC12433500 · PMID 40955362

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a decreasing trendno p-value reported

5 a–c that with the increase of isoquercitrin concentration, the fluorescence intensity at different temperatures also showed a decreasing trend.

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showed a trendno p-value reported

With the increase of isoquercitrin concentration, the α-helix showed a trend of decreasing first and then increasing.

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