Influence of partial replacement of NaCl by KCl, L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process
Release time:2024-01-02Hits:
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Impact Factor:
3.29
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
张雅玮,张露,惠腾,郭秀云,彭增起
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First Author:
ZYW
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Document Code:
ybjncft087mwcqqqhjamxeg53n8unluz
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Volume:
64
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Issue:
2
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Page Number:
966-973
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Translation or Not:
no
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Date of Publication:
2015-01-01
