日粮VE水平对熟化过程中牛肉肉色和抗氧化酶活性的影响

梁成云, 刘笑笑, 孟令丽, 严昌国, 刘春龙

Effects of Dietary Vitamin E Level on Color Properties of Beef and Activities of Antioxidant Enzymes during Maturation

LIANG Cheng-Yun, LIU Xiao-Xiao, MENG Ling-Li, YAN Chang-Guo, LIU Chun-Long

食品科学 . 2008, (8): 61 -64 .