氧化条件下姜黄素对猪肉肌原纤维蛋白理化和凝胶特性的影响
常海军,石源伟,伯朝英,周文斌,胡渝
Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
CHANG Haijun, SHI Yuanwei, BO Zhaoying, ZHOU Wenbin, HU Yu
食品科学
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2024, (8): 63
-71
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DOI: 10.7506/spkx1002-6630-20230709-083