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	Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation
	Jiao, Ming[1,2]; Zhao, Mouming[1,2,3]; Lin, Lianzhu[1,2]; Wang, Yong[4]
	2018
卷号	53期号:4页码:986
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4473039
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China 3.[3]Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China 4.[4]Jinan Univ, Coll Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Jiao, Ming[1,2],Zhao, Mouming[1,2,3],Lin, Lianzhu[1,2],et al. Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation[J],2018,53(4):986.
APA	Jiao, Ming[1,2],Zhao, Mouming[1,2,3],Lin, Lianzhu[1,2],&Wang, Yong[4].(2018).Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation.,53(4),986.
MLA	Jiao, Ming[1,2],et al."Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation".53.4(2018):986.

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