Effect of Cooking Temperature on Protein Oxidation and in Vitro Digestive Properties of Yak Meat
ZHANG Yan, LI Shengsheng, ZHAO Lizhu, ZHANG Qianglong
(1. Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810000, China;2. National Yak Meat Processing Technology Research and Development Professional Center, Xining 810000, China)
ZHANG Yan, LI Shengsheng, ZHAO Lizhu, ZHANG Qianglong. Effect of Cooking Temperature on Protein Oxidation and in Vitro Digestive Properties of Yak Meat[J]. FOOD SCIENCE, 2024, 45(2): 9-16.