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

PENG Songlin, ZENG Zhiguo, ZHANG Tao, SHANG Yongbiao

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 314-321.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (18) : 314-321. DOI: 10.13995/j.cnki.11-1802/ts.028851

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

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(18): 314-321 https://doi.org/10.13995/j.cnki.11-1802/ts.028851

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