Proteomic Study of the Color Stability of High-Oxygen Modified Atmosphere Packaged Steak during Chilled Storage
YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, MAO Yanwei, DONG Pengcheng, LUO Xin,
FOOD SCIENCE . 2019, (3): 231 -237 .  DOI: 10.7506/spkx1002-6630-20171112-126