宰后成熟期间蛋白质降解介导的生鲜肉品质形成机制研究进展
刘智宇,张一敏,朱立贤,梁荣蓉,毛衍伟,冯元顺,马伟东,杨啸吟
Research Progress on the Mechanism of Meat Quality Formation Mediated by Protein Degradation during Postmortem Aging
LIU Zhiyu, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, FENG Yuanshun, MA Weidong, YANG Xiaoyin
食品科学
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2026, (17): 378
-388
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DOI: 10.7506/spkx1002-6630-20260209-070