Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color
柏怡文, 柯志刚, 周绪霞, 丁玉庭
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 286-292.
Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |