{"title":"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","authors":"布鑫荣 | 杨雪 | 王守军 | 王玉娇 | 王文星 | 张丽","doi":"10.13995/j.cnki.11-1802/ts.033932","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与发酵工业","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13995/j.cnki.11-1802/ts.033932","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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