Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage

被引：0
|
作者：
Zhang, Xinzhuang [1 ]
Meng, Qingxiang [1 ]
He, Liwen [1 ]
Zhao, Liping [1 ]
Ren, Liping [1 ]
机构：
[1] Zhang, Xinzhuang
[2] Meng, Qingxiang
[3] He, Liwen
[4] Zhao, Liping
[5] Ren, Liping
来源：
Ren, Liping (renlp@cau.edu.cn) | 1600年 / Codon Publications卷 / 28期
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D O I：
10.14674/1120-1770/ijfs.v467
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学科分类号：
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页码：139 / 147
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