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中文
Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing
PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu
FOOD SCIENCE . 2020, (
4
): 7 -14 . DOI: 10.7506/spkx1002-6630-20190717-230