无硝干腌火腿中红色素形成机制研究进展
杨子江,张丽红,廖国周,田梅,吕东霖,何颖,王桂瑛
Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham
YANG Zijiang, ZHANG Lihong, LIAO Guozhou, TIAN Mei, LÜ Donglin, HE Ying, WANG Guiying
食品科学
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2022, (19): 359
-366
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DOI: 10.7506/spkx1002-6630-20210924-295