不同贮藏温度下半胱氨酸氧化位点鉴定及对滩羊肉嫩度的影响

张瑞，陶迎梅，高钰茸，王素也，刘敦华

Cysteine Oxidation Sites in Tan Lamb Meat Proteins at Different Storage Temperatures: Identification and Effect on Meat Tenderness

ZHANG Rui, TAO Yingmei, GAO Yurong, WANG Suye, LIU Dunhua

食品科学 . 2024, (10): 54 -61 . DOI: 10.7506/spkx1002-6630-20230403-015