| 标题 |
Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xinrong Bu; Huihui Wang; Yujiao Wang; Theodora Ojangba; Huaili Nan; et al 出版日期:2022-10-01 |
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(2025-6-4)