两种饲养方式下苏尼特羊肉的氧化稳定性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 30, doi. 10.7506/spkx1002-6630-20180727-328
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- Article
Works matching AU 窦 露
Results: 7
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两种饲养方式下苏尼特羊肉中鲜味物质含量及 相关调控基因表达量.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 8, doi. 10.7506/spkx1002-6630-20180629-518
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- Article
3
苏尼特羊宰后成熟过程中单磷酸腺苷活化蛋白 激酶活性、糖酵解与肉品质指标的变化分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 156, doi. 10.7506/spkx1002-6630-20210426-377
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- Article
4
日粮添加乳酸菌对苏尼特羊生长、肉品质、 风味物质和抗氧化能力的影响 .
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 25, doi. 10.7506/spkx1002-6630-20191217-182
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- Article
5
基于 Akt 信号通路探究益生菌对绵羊蛋白质合成及风味的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 2, p. 212, doi. 10.11975/j.issn.1002-6819.202209124
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- Article
6
乳酸菌诱导线粒体生物发生对绵羊肌纤维特性和肉品质的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 10, p. 269, doi. 10.11975/j.issn.1002-6819.2021.10.032
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- Article
7
乳酸菌对苏尼特羊生长性能、肉品质及肠道微生物的影响.
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- Southwest China Journal of Agricultural Sciences, 2022, v. 35, n. 12, p. 2887, doi. 10.16213/j.cnki.scjas.2022.12.025
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- Article