Covalent interactions between Lonicera japonica extract and meat proteins: Adduct identification and process-dependent chlorogenic acid-cysteine formation in meat patties. (PubMed, Food Res Int) - Aug 25, 2026 - "In addition, patties containing CGA showed reduced cooking loss and increased hardness and chewiness. These findings provide new insight into the chemical basis for applying plant polyphenols in processed meat products."
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Changbo Tang; Fengtao Xiang; Guanghong Zhou; Shaobing Ye; Wei Zhang; Xiaohan Li
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