肉类嘌呤含量及降嘌呤方法研究进展

彭松林, 曾治国, 张涛, 尚永彪

Research progress on purine content and the reduction methods of purine in meat

PENG Songlin, ZENG Zhiguo, ZHANG Tao, SHANG Yongbiao

食品与发酵工业 . 2022, (18): 314 -321 . DOI: 10.13995/j.cnki.11-1802/ts.028851