Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color

doi:10.13995/j.cnki.11-1802/ts.029081

柏怡文, 柯志刚, 周绪霞, 丁玉庭

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 286-292.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 286-292. DOI: 10.13995/j.cnki.11-1802/ts.029081

Effect and mechanism of chemical/physical methods to modulate the structure of myoglobin and meat color

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 286-292 https://doi.org/10.13995/j.cnki.11-1802/ts.029081

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Received	Revised	Published
2021-08-24	2021-09-28	2022-10-25
Issue Date
2022-11-18

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