影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。
All potential genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.
利用模式识别技术与紫外分光光度分析法结合，根据鱼肉中的肌苷酸和肌苷的含量对鱼肉鲜度进行了识别。
The detection of the freshness of fish stored up at different temperature and with different period was considered here with UV spectrophotometry using two pattern recognition techniques.
利用模式识别技术与紫外分光光度分析法结合，根据鱼肉中的肌苷酸和肌苷的含量对鱼肉鲜度进行了识别。
The detection of the freshness of fish stored up at different temperature and with different period was considered here with UV spectrophotometry using two pattern recognition techniques.
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