宰后成熟过程中活性氮与活性氧串扰对牦牛肉食用品质及微观结构的影响
布鑫荣, 杨雪, 王守军, 王玉娇, 王文星, 张丽
Effects of reactive nitrogen species and reactive oxygen species crosstalk on edible quality and microstructure of yak meat during postmortem
BU Xinrong, YANG Xue, WANG Shoujun, WANG Yujiao, WANG Wenxing, ZHANG Li
食品与发酵工业
.
2024, (7): 203
-211
.
DOI: 10.13995/j.cnki.11-1802/ts.033932
