| 标题 |
Very fast chilling maintained pre-rigor quality of lamb carcass by modulating protein structure and oxidation levels |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yanan Tang; Dongmei Leng; Xiangfei Liu; Zhiyuan Xiao; Chengli Hou; et al 出版日期:2026-05-01 |
| 求助人 | |
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(2025-6-4)