宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制

王金霞魏志宝胡丽筠张倩李荣陈雪妍罗瑞明

Mechanism of oxidative phosphorylation regulating color stability of Tan sheep meat during postmortem storage

Jinxia Wang Li-Jun HU LI Rong Xue-yan CHEN

食品科学 . 0, (): 0 -0 .