Effects of reactive oxygen species mediated oxidative stress on meat quality during postmortem aging

YUE Jianwei; SHI Xixiong; SUN Jinlong; YU Qunli; ZHU Qi

doi:10.13995/j.cnki.11-1802/ts.017596

YUE Jianwei, SHI Xixiong, SUN Jinlong, YU Qunli, ZHU Qi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 247-251.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (2) : 247-251. DOI: 10.13995/j.cnki.11-1802/ts.017596

Effects of reactive oxygen species mediated oxidative stress on meat quality during postmortem aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(2): 247-251 https://doi.org/10.13995/j.cnki.11-1802/ts.017596

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Received	Published
2018-04-20	2019-01-25
Issue Date
2019-02-21

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