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2. 冷藏期间山羊肉物性的变化
不同小写字母表示同一时间处理间差异显著（P<0.05）。下同
Fig. 2. Texture changes of goat meat during cold storage
Different lowercase letters indicate significant difference at the same time (P<0.05). The same as below
