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中文
Meat Research
1995
,
Vol. 9
Issue (2)
: 43-44
DOI
: 10.7506/rlyj1001-8123-199502019
Quality inspection
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Received:
30 January 2018
:
TS251.1
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199502019
OR
https://www.rlyj.net.cn/EN/Y1995/V9/I2/43
[1]
WANG Le, LI Xiang, LIU Wenying, YANG Kai, QU Chao, CHENG Xiaoyu.
Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat
[J]. Meat Research, 2019, 33(2): 19-24.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1995, Vol. 9 Issue (2): 43-44 DOI: 10.7506/rlyj1001-8123-199502019
