@article{葛鑫禹_197, author = {[葛鑫禹, 刘永峰, 古明辉, 张雪茹]}, title = {四类茶叶对蒸制牛肉品质的影响}, publisher = {食品与发酵工业}, year = {2020}, journal = {食品与发酵工业}, volume = {46}, number = {10}, eid = {197}, pages = {197-202}, keywords = {茶叶;蒸制牛肉;感官品质;理化特性;活性}, doi = http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023645 }