Works by 胡春林

蛋白质氧化对肉食用品质影响的研究进展.

Published in:

Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 275, doi. 10.7506/spkx1002-6630-20200913-159

By:

• 胡春林;
• 谢 晶

Publication type:

Article