Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage
WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming
FOOD SCIENCE . 2024, (9): 153 -162 .  DOI: 10.7506/spkx1002-6630-20230425-250