加工工艺对酱牛肉中蛋白质降解及风味物质的影响

吴倩蓉，朱宁，陈松，周慧敏，李素，赵冰，刘梦，潘晓倩，张顺亮，乔晓玲

Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing

WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling

食品科学 . 2021, (12): 76 -84 . DOI: 10.7506/spkx1002-6630-20200518-206