• oxymyoglobin - 引用次数：4

  The changes of myoglobin during curing are as follows:the proportion of oxymyoglobin(MbO_2) in pork that with no nitrite was changed from the early curing 11.53%to 13.22%.

  4.腌制过程中肌红蛋白的变化:未添加亚硝酸盐的猪肉腌制初期的氧合肌红蛋白(MbO_2)为11.53%到腌制后期变为13.22%。

  参考来源 - 荣昌烤乳猪工艺优化及其颜色变化研究
• oxymyoglobin

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