标题
Effect of different levels of organic zinc supplementation on pork quality
作者
关键词
Intramuscular fatty acids, Antioxidant capacity, Fat-soluble vitamins, Antioxidant enzymes, Lipid oxidation, Meat shelf-life
出版物
MEAT SCIENCE
Volume 186, Issue -, Pages 108731
出版商
Elsevier BV
发表日期
2022-01-04
DOI
10.1016/j.meatsci.2021.108731
参考文献
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