Stability of antioxidant peptides from duck meat after post-mortem ageing
Release time:2024-01-01Hits:
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Impact Factor:
2.173
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
刘冬梅,陈星,黄继超,周兴虎,黄明,周光宏
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Correspondence Author:
HM
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Document Code:
pbtl83p2ypb991gzi2wbzu3u5ekoryzg
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Volume:
52
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Issue:
12
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Page Number:
2513-2521
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Translation or Not:
no
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Date of Publication:
2017-01-01
