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中文
Meat Research
1997
,
Vol. 11
Issue (4)
: 18-18
DOI
: 10.7506/rlyj1001-8123-199704007
Basic Research
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21 December 2017
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199704007
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https://www.rlyj.net.cn/EN/Y1997/V11/I4/18
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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1997, Vol. 11 Issue (4): 18-18 DOI: 10.7506/rlyj1001-8123-199704007
