Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title羊肉中呈膻物质的形成机制及 降膻方式的研究进展.Authors杨东松; 高 爽; 袁 红; 赵文秀; 罗玉龙; 罗瑞明; 侯艳茹PublicationShipin Kexue/ Food Science, 2024, Vol 45, Issue 8, p331ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20230421-207