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3. 冷藏期间山羊肉pH的变化
Fig. 3. Changes in pH value of goat meat during cold storage
