Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
已完结10由 木木 发布于 2024/11/22 15:58:59
DOI:10.1016/j.foodchem.2023.136602
作者:Tianyi Yang , Yamin Yang , Peng Zhang , Weitao Li , Qingfeng Ge , Hai Yu , Mangang Wu , Lidong Xing , Zhiyu Qian , Fan Gao , Rui Liu
文献类型:期刊论文
补充材料:只需要正文