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Proteomic study of the color stability of high-oxygen modified atmosphere packaged steak during chilled storage.
Proteomic study of the color stability of high-oxygen modified atmosphere packaged steak during chilled storage.
2019
Yang Xiaoyin
Zhang Yimin
Zhu Lixian
Mao Yanwei
Dong PengCheng
Luo Xin
Keywords:
Oxidative stress
Food science
Oxygen
Food storage
Enzyme assay
Enzyme
Glycolysis
Modified atmosphere
Lipid peroxidation
Chemistry
cold storage
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