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	Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf
	Huang, Bo; He, Jingsheng; Ban, Xiaoquan; Zeng, Hong; Yao, Xincheng; Wang, Youwei
刊名	MEAT SCIENCE
	2011
卷号	87期号:1
关键词	Antioxidant Nelumbo nucifera Waste products Porcine Bovine
ISSN号	0309-1740
DOI	10.1016/j.meatsci.2010.09.001
URL标识	查看原文
收录类别	SCIE ; EI
语种	英语
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4086125
专题	武汉大学
推荐引用方式 GB/T 7714	Huang, Bo,He, Jingsheng,Ban, Xiaoquan,et al. Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf[J]. MEAT SCIENCE,2011,87(1).
APA	Huang, Bo,He, Jingsheng,Ban, Xiaoquan,Zeng, Hong,Yao, Xincheng,&Wang, Youwei.(2011).Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf.MEAT SCIENCE,87(1).
MLA	Huang, Bo,et al."Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf".MEAT SCIENCE 87.1(2011).

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