The characteristic red color of dry-cured ham made with nitrate or nitrite is caused by nitrosylmyoglobin.

  • 腌制剂中添加硝酸盐或亚硝酸干腌火腿的特征性红色是由亚硝基肌红蛋白形成的.

  • 互联网摘选 2025-01-19 23:39:43

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