四种三羧酸循环底物对反复冻融牛肉饼色泽稳定性的影响
尤露, 陈奕轩, 何志勇, 陈秋铭, 王召君, 陈洁, 曾茂茂
Effects of four Krebs cycle substrates on color stability of beef patties during repeated freeze-thaw cycles
YOU Lu, CHEN Yixuan, HE Zhiyong, CHEN Qiuming, WANG Zhaojun, CHEN Jie, ZENG Maomao
食品与发酵工业
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2026, (13): 355
-362
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DOI: 10.13995/j.cnki.11-1802/ts.045740
