过氧自由基对兔肉肌原纤维蛋白理化性质及结构的影响
陈晓思, 贺稚非, 王泽富, 李洪军
The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein
CHEN Xiaosi, HE Zhifei, WANG Zefu, LI Hongjun
食品与发酵工业
.
2021, (8): 54
-61
.
DOI: 10.13995/j.cnki.11-1802/ts.025385
