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