Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products
(1. School of Life Sciences, Shanghai University, Shanghai 200444, China;2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
WANG Tiantian, ZHU Yichen, XIE Yong, ZHOU Kai, LIAO Xianyan, HUANG Junyi, XU Baocai. Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products[J]. FOOD SCIENCE, 2023, 44(3): 393-399.