烹饪熟度对牛肉肌原纤维蛋白结构特性和氧化特性的影响
万红兵,李海鹏,雷元华,谢鹏,张松山,丰永红,刘璇,王欢,孙宝忠
Effect of Degree of Doneness on Structural and Oxidation Properties of Beef Myofibrillar Protein
WAN Hongbing, LI Haipeng, LEI Yuanhua, XIE Peng, ZHANG Songshan, FENG Yonghong, LIU Xuan, WANG Huan, SUN Baozhong
食品科学
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2021, (13): 17
-25
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DOI: 10.7506/spkx1002-6630-20200717-229