Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time

HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan

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Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (23) : 5110-5124. DOI: 10.3864/j.issn.0578-1752.2021.23.015
FOOD SCIENCE AND ENGINEERING

Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2021, 54(23): 5110-5124 https://doi.org/10.3864/j.issn.0578-1752.2021.23.015

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