宰后不同时间滩羊肉抗氧化活性的变化及可能机制
Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time
宰后不同时间滩羊肉抗氧化活性的变化及可能机制 |
| 侯成立,黄彩燕,郑晓春,刘维华,杨奇,张德权 |
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Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time |
| HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan |
| 图3 宰后不同时间滩羊肉整体差异分析 |
| Fig. 3 Overall difference analysis among the Tan lamb in different postmortem time |
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