猕猴桃多酚在山羊肉冷藏中延缓氧化和改善品质的作用
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Improving Quality and Delaying Oxidation in Goat Meat Refrigeration by Polyphenols from Thinned Young Kiwifruit
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图7. 冷藏期间山羊肉TBARS值的变化 |
Fig. 7. Changes in TBARS value of goat meat during cold storage |
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