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8. 冷藏期间山羊肉TVB-N值的变化
Fig. 8. Changes in TVB-N value of goat meat during cold storage
