猕猴桃多酚在羊肉反复冻融过程中的改善肉质和延缓氧化作用

张朵朵，刘永峰，古明辉，杨泽莎，张昊阳

Polyphenols from Thinned Young Kiwifruits Improved Meat Quality and Delayed Lipid Oxidation in Goat Meat under Repeated Freeze-Thaw Treatments

ZHANG Duoduo, LIU Yongfeng, GU Minghui, YANG Zesha, ZHANG Haoyang

食品科学 . 2022, (16): 36 -45 . DOI: 10.7506/spkx1002-6630-20211009-074