中央高?;究蒲袠I(yè)務(wù)費(fèi)專項(xiàng)資金項(xiàng)目(2019NQN43)、國家自然科學(xué)基金項(xiàng)目(31560463)和國家肉牛牦牛產(chǎn)業(yè)技術(shù)體系項(xiàng)目(CARS-38)
王琳琳,陳煉紅,韓玲,李鍵,余群力,蔡自建.茶多酚對(duì)宰后牦牛肉線粒體細(xì)胞凋亡和肌肉嫩度的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2019,50(10):352-359. WANG Linlin, CHEN Lianhong, HAN Ling, LI Jian, YU Qunli, CAI Zijian. Effects of Tea Polyphenols on Mitochondrial Apoptosis and Meat Tenderness in Postmortem Yak Meat[J]. Transactions of the Chinese Society for Agricultural Machinery,2019,50(10):352-359.
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