不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比
詹光,乐怡,王颖,孙杨赢,潘道东,党亚丽,何俊,曹锦轩
Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan
食品科学 . 2019, (23): 97 -103 .  DOI: 10.7506/spkx1002-6630-20181005-021