乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响

彭新颜，刘媛，贺红军，张敏，邵凌健，曾玉龙，王晓雨

Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing

PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu

食品科学 . 2020, (4): 7 -14 . DOI: 10.7506/spkx1002-6630-20190717-230