Changes in Antioxidant Activity of Crude Peptides from Mutton Ham at Different Processing Stages
WANG Yongqin, GUO Xin, MA Xuelian, YUAN Huchuan, ZHU Miaomiao, HUANG Liyuan, WANG Yuan, WANG Qingling
FOOD SCIENCE . 2019, (21): 65 -71 .  DOI: 10.7506/spkx1002-6630-20181103-036