Quality Improvement and Deterioration of Meat and Meat Products Based on the Protein Oxidation: A Review of Recent Research
LIU Haotian, YIN Xiaoyu, WANG Haitang, KONG Baohua, CHEN Qian
FOOD SCIENCE . 2020, (21): 230 -237 .  DOI: 10.7506/spkx1002-6630-20191017-174