不同极限pH值牛肉肌浆蛋白结构性质和理化特性的差异
张蕾,左惠心,毛衍伟,梁荣蓉,王梦雪,韩永胜,肖阳,张一敏
Structural Properties and Physicochemical Characteristics of Sarcoplasmic Proteins from Beef with Different Ultimate pH
ZHANG Lei, ZUO Huixin, MAO Yanwei, LIANG Rongrong, WANG Mengxue, HAN Yongsheng, XIAO Yang, ZHANG Yimin
食品科学
.
2026, (15): 65
-73
.
DOI: 10.7506/spkx1002-6630-20260112-100