猕猴桃多酚在山羊肉冷藏中延缓氧化和改善品质的作用
古明辉,刘永峰(
),申倩,乔春艳
),申倩,乔春艳
Improving Quality and Delaying Oxidation in Goat Meat Refrigeration by Polyphenols from Thinned Young Kiwifruit
GU MingHui,LIU YongFeng(),SHEN Qian,QIAO ChunYan
),SHEN Qian,QIAO ChunYan
图1. 冷藏期间山羊肉肌纤维显微结构的变化（×400倍）
Fig. 1. Microstructure changes of goat meat during cold storage (×400 times)
