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对羊肉中的生物活性物质的分析及其对碎羊肉质量的影响

Chengpeng Cheng1, Xinru Xie1, Shaobo Li1

  • 1Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food research international (Ottawa, Ont.)
|January 8, 2025
PubMed
概括

这项研究发现,甘黄和化显著提高了碎羊肉的质量. 最佳水平提高了凝羊肉产品的水分保留,硬度和弹性.

关键词:
生物活性物质 生物活性物质离子是一种离子.黄类化合物 黄类化合物碎的羊肉质量质量质量.羊肉 羊肉 羊肉 羊肉

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