Improve chicken quality and flavor, especially in muscle-fat and inosinic acid content;
高禽肉肌间脂肪和肌苷酸含量,改善禽肉风味;
Improve chicken quality and flavor, especially in muscle-fat and inosinic acid content;
高禽肉肌间脂肪和肌苷酸含量,改善禽肉风味;
The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography(HPLC).
本试验改进了肌肉中肌苷酸定的高效液相色谱法。
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