,:

Jiawei Zhang1,2, Dandan Du3, Yujuan Xu1,2

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.

概括

在不同温度下蒸的肉通过改变蛋白质结构而改变了它的柔软度和水分保留. 了解这些蛋白质构成变化是提高蒸质量的关键.

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