Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage |
Yu, Jiangyong
(School of Food & Wine, Ningxia University)
Guo, Mei (School of Food & Wine, Ningxia University) Liu, Guishan (School of Food & Wine, Ningxia University) Zhang, Jingjing (School of Food & Wine, Ningxia University) Fan, Naiyun (School of Food & Wine, Ningxia University) Li, Xiaorui (School of Food & Wine, Ningxia University) Sun, Yourui (School of Food & Wine, Ningxia University) Yuan, Jiangtao (School of Food & Wine, Ningxia University) Huang, Rui (School of Food & Wine, Ningxia University) |
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