高氧气调包装下蛋白羰基化诱导肌原纤维蛋白交联对牛肉嫩度劣变的影响机制
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Effects of L-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham | 期刊论文 | Guo Xiuxia;Tao Shuo;Pan Jinfeng;Lin Xinping;Ji Chaofan;Liang Huipeng;Dong Xiuping;Li Shengjie |
2 | Combined effects of aging and low temperature, long time heating on pork toughness | 期刊论文 | Li Shengjie;Ma Renchao;Pan Jinfeng;Lin Xinping;Dong Xiuping;Yu Chenxu |