# 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

> Research article (Food Chemistry, 2024) · cited 10× · AI/ML

**Wikidata**: [openalex:W4402715712](https://www.wikidata.org/wiki/openalex:W4402715712)  
**Source**: https://4ort.xyz/entity/studies-of-the-binding-mechanism-between-liquid-smoke-from-tea-tree-branches-and-proteins-in-dry-cured-tenderloin-using-