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Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?

Gan, Xiao; Li, Hongjun; Wang, Zhaoming; Emara, A.M.; Zhang, Dong; He, Zhifei

期刊名称Meat Science
作者Gan, Xiao; Li, Hongjun; Wang, Zhaoming; Emara, A.M.; Zhang, Dong; He, Zhifei
印刷ISSN0309-1740
文件大小880.82KB
发表时间2018-10
DOI10.1016/j.meatsci.2018.10.007

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