Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan
FOOD SCIENCE . 2019, (23): 97 -103 .  DOI: 10.7506/spkx1002-6630-20181005-021