成果题名:Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions
作者: S.Z. Tang a,*, S.Y. Ou a, X.S. Huang a, W. Li a, J.P. Kerry b, D. J. Buckley b
成果题名:Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions
作者: S.Z. Tang a,*, S.Y. Ou a, X.S. Huang a, W. Li a, J.P. Kerry b, D. J. Buckley b
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