Effect of Degree of Doneness on Structural and Oxidation Properties of Beef Myofibrillar Protein
WAN Hongbing, LI Haipeng, LEI Yuanhua, XIE Peng, ZHANG Songshan, FENG Yonghong, LIU Xuan, WANG Huan, SUN Baozhong
FOOD SCIENCE . 2021, (13): 17 -25 .  DOI: 10.7506/spkx1002-6630-20200717-229