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Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A

Hammad Hhm1,2, Meihu Ma1, Guofeng Jin1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.

Food Science of Animal Resources
|November 16, 2019
PubMed

Keywords:
LF-NMRantibacterial activitycolor stabilitylactic acid bacteriaminced beefnitroso-hemoglobin

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