蛋白质组学揭示滩羊宰后成熟过程中风味前体物质的变化机理

尤丽琴，姬琛，罗瑞明

Proteomic Analysis Revealed the Mechanism of Changes in Flavor Precursors in Tan Sheep Meat during Post-mortem Ageing

YOU Liqin, JI Chen, LUO Ruiming

食品科学 . 2021, (19): 20 -27 . DOI: 10.7506/spkx1002-6630-20200807-105