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蛋白质磷酸化和亚硝基化互作对宰后 羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162
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介质阻挡放电低温等离子体处理对宰后 羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 71, doi. 10.7506/spkx1002-6630-20221130-351
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介质阻挡放电低温等离子体处理对宰后 羊肉品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316
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