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