发酵牛肉香肠肽的抗氧化稳定性研究
罗小婵, 张永东, 孔祥颖, 张伟, 臧容宇, 余群力, 韩玲
Antioxidant stability of peptides extracted from fermented beef sausages
LUO Xiaochan, ZHANG Yongdong, KONG Xiangying, ZHANG Wei, ZANG Rongyu, YU Qunli, HAN Ling
食品与发酵工业
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2022, (10): 28
-34
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DOI: 10.13995/j.cnki.11-1802/ts.029392
