宰后成熟期间能量物质、pH值和肌原纤维小片化 指数对秦川牛肉嫩度的影响及其机理.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318
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- Article
Works by 马思丽
Results: 3
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2
羟自由基氧化对牛肌原纤维蛋白结构与 乳化性能的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.
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- Article
3
贮藏期间蛋白质氧化对牛肉品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 327, doi. 10.16429/j.l009-7848.2023.07.033
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- Article