蛋白质组学在生鲜肉肉色变化机制研究中的应用.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 16, p. 283, doi. 10.11975/j.issn.1002-6819.2020.16.034
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- Article
Works by 许宝琛
Results: 2
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葡萄籽提取物和茶多酚抑制高氧气调包装牛肉饼的 提前褐变现象.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 1, p. 181, doi. 10.13982/j.mfst.1673-9078.2022.1.0520
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- Article