烹饪温度对牦牛肉蛋白质氧化和体外消化特性的影响
张燕,李升升,赵立柱,张强龙
Effect of Cooking Temperature on Protein Oxidation and in Vitro Digestive Properties of Yak Meat
ZHANG Yan, LI Shengsheng, ZHAO Lizhu, ZHANG Qianglong
食品科学
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2024, (2): 9
-16
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DOI: 10.7506/spkx1002-6630-20230430-293