{"title":"槲皮素和NaCl添加量对牦牛肉饼蛋白质和脂质氧化的影响","authors":"陈寒霜露 | 骆卓伶 | 潘坤 | 马源 | 唐善虎 | 李思宁 | 田木","doi":"10.13982/j.mfst.1673-9078.2023.11.1347","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"现代食品科技","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1347","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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