Effects of myofibrillar protein oxidation on amino acids during the processing of traditional air-dried yak meat

doi:10.13995/j.cnki.11-1802/ts.021503

GUO Zhaobin, MA Jibing, ZHANG Li, CHEN Cheng, CHEN Liye, LIU Yong, HAN Ling, YU Qunli

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 202-207.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 202-207. DOI: 10.13995/j.cnki.11-1802/ts.021503

Effects of myofibrillar protein oxidation on amino acids during the processing of traditional air-dried yak meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 202-207 https://doi.org/10.13995/j.cnki.11-1802/ts.021503

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