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中文
Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products
WANG Tiantian, ZHU Yichen, XIE Yong, ZHOU Kai, LIAO Xianyan, HUANG Junyi, XU Baocai
FOOD SCIENCE . 2023, (
3
): 393 -399 . DOI: 10.7506/spkx1002-6630-20220127-280