蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展

黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟

Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality

HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei

食品科学 . 2021, (9): 241 -247 . DOI: 10.7506/spkx1002-6630-20200330-435