The second, time-related changes of muscle proteolysis, proteolytic enzyme activities and flavor substances during processing of Jinhua ham.

 
  • 二、金華火腿傳統加工過(guò)程中肌肉蛋白質(zhì)水解變化規律、蛋白酶活力變化規律及揮發(fā)性風(fēng)味物質(zhì)形成規律的研究;
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