[1] Suman S P, Joseph P. Annual Review of Food Science & Technology, 2013, 4(1): 79.
[2] Priyanka B S, Rastogi N K, Tiwari B K. Opportunities and Challenges in the Application of Ozone in Food Processing, 2014.
[3] Ibanoglu S, Ibanoglu E, Uzun H. Journal of Biotechnology, 2016, 231: S64.
[4] Bekhit E D A, Morton J D, Bhat Z F. Meat Color: Factors Affecting Color Stability, 2018.
[6] Tang J, Faustman C, Hoagland T A. Journal of Food Science, 2004, 69(9): C717.
[7] Koutina G, Jongberg S, Skibsted L H. Journal of Agricultural & Food Chemistry, 2012, 60(38): 9737.
[8] Chelh I, Gatellier P, Sante Lhoutellier V. Meat Science, 2006, 74(4): 681.
[12] Tang L, Li S, Bi H. Food Chemistry, 2016, 196: 550.
[14] Bhowmik D, Kumar G S. Journal of Biomolecular Structure & Dynamics, 2016, 35(6): 1260.
[15] Attri P, Jha I, Choi E H. International Journal of Biological Macromolecules, 2014, 69(8): 114.