Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification
LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei
FOOD SCIENCE . 2020, (19): 1 -8 .  DOI: 10.7506/spkx1002-6630-20200327-405