儿茶素-糖基化猪血红蛋白对肉糜品质的影响及抑菌作用
刘丽莉, 陈卉, 郭净芳, 张潇丹, 苏克楠, 于影
The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect
LIU Lili, CHEN Hui, GUO Jingfang, ZHANG Xiaodan, SU Kenan, YU Ying
食品与发酵工业
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2024, (21): 224
-231
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DOI: 10.13995/j.cnki.11-1802/ts.037755
