Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions.

Curr Res Food Sci · 2026 · PMC13052090 · PMID 41948402

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a clear trendno p-value reported

More strikingly, the number of binding sites per protein molecule showed a clear trend.

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