Works by 李泽坤


Results: 16
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    脂质和蛋白质氧化对肉品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 438, doi. 10.16429/j.1009-7848.2024.07.042
    By:
    • 李泽坤;
    • 肖宇;
    • 焦阳;
    • 刘永峰
    Publication type:
    Article
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