肌红蛋白在加工贮藏过程中结构与功能特性的变化及其对肉制品色泽的影响研究进展

王甜甜，朱逸宸，谢勇，周凯，廖鲜艳，黄俊逸，徐宝才

Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products

WANG Tiantian, ZHU Yichen, XIE Yong, ZHOU Kai, LIAO Xianyan, HUANG Junyi, XU Baocai

食品科学 . 2023, (3): 393 -399 . DOI: 10.7506/spkx1002-6630-20220127-280