Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions

被引：0
|
作者：
Zhan, Guang [1 ]
Yue, Yi [2 ]
Wang, Ying [1 ]
Sun, Yangying [1 ]
Pan, Daodong [1 ]
Dang, Yali [1 ]
He, Jun [1 ]
Cao, Jinxuan [1 ]
机构：
[1] College of Food and Pharmaceutical Science, Ningbo University, Ningbo,315211, China
[2] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan,430023, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 23期
关键词：
D O I：
10.7506/spkx1002-6630-20181005-021
中图分类号：
学科分类号：
摘要：
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页码：97 / 103
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