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Studies of the binding mechanism between liquid smoke from tea tree branches and proteins in dry-cured tenderloin using 4D-DIA proteomics, synergistic multispectral analysis, and molecular docking techniques

Yanpei Huang; Siming Ren; Yuanyuan Liu; Ying Zhou; Jing Wan; Linggao Liu; Qiujin Zhu
Food Chemistry · Vol. 463 · pp. 141198 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume463
Pages141198
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.141198
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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