[1] 孙旺斌,张骞,屈雷,等.陕北白绒山羊周岁羯羊肌肉常规营养成分及肉质特性[J].食品科学,2011,32(17):357-361. SUN W B,ZHANG Q,QU L,et al.Nutritional components and quality characteristics of yearling wether muscle from north
Shaanxi white cashmere goat[J].Food Science,2011,32(17):357-361.(in Chinese)
[2] 罗玉龙.放牧与舍饲条件下苏尼特羊肉风味差异及形成机制研究[D].博士学位论文.呼和浩特:内蒙古农业大学,2019. LUO Y L.Difference of meat flavor in Sunite lamb (concentrated vs grazing) and its primary formation mechanism[D].Ph.D.Thesis.Hohhot:Inner Mongolia Agricultural University,2019.(in Chinese)
[3] 郝艳霜,李树鹏,赵国先,等.枣粉对太行鸡抗应激能力的影响研究[J].中国家禽,2018,40(15):31-34. HAO Y S,LI S P,ZHAO G X,et al.Effect of jujube powder on anti-stress ability of
Taihang chickens[J].China Poultry,2018,40(15):31-34.(in Chinese)
[4] 马可为,赵艳秀,刘彦慈,等.枣粉对蛋鸡脂质代谢、抗氧化性能及免疫功能的影响[J].中国饲料,2017(19):5-8. MA K W,ZHAO Y X,LIU Y C,et al.Effects of jujube powder on lipid metabolism,antioxidant capacity and immune function of laying hens[J].China Feed,2017(19):5-8.(in Chinese)
[5] 黄玉岚.枣粉及发酵枣粉对母猪生产性能、血液指标及粪便微生物的影响[D].硕士学位论文.杨凌:西北农林科技大学,2018. HUANG Y L.Effects of jujube powder and fermented jujube powder on production performance blood indicators and fecal microbes flora in sows[D].Master's Thesis.Yangling:Northwest A&F University,2018.(in Chinese)
[6] 延志伟.饲粮不同枣粉水平对晋岚绒山羊生产性能及血液理化指标的影响[D].硕士学位论文.晋中:山西农业大学,2016. YAN Z W.Effects of supplementation of different level substandard Chinese jujube in diet on productive performance and indexes of physiological and biochemical of blood in
Jinlan white cashmere goat[D].Master's Thesis.Jinzhong:Shanxi Agricultural University,2016.(in Chinese)
[7] XIE B,ZHANG P J,YAN Z W,et al.Growth performance,nutrient digestibility,carcass traits,body composition,and meat quality of goat fed Chinese jujube (
Ziziphus jujuba Mill) fruit as a replacement for maize in diet[J].Animal Feed Science and Technology,2018,246:127-136.
[8] 周小玲,蒋慧,陈宁.残次枣在畜禽饲料中的应用研究进展[J].中国畜牧杂志,2020,56(5):19-25. ZHOU X L,JIANG H,CHENG N,et al.Research progress on application of residual jujube fruit in livestock and poultry feed[J].Chinese Journal of Animal Science,2020,56(5):19-25.(in Chinese)
[9] 刘杰超,刘慧,吕真真,等.不同新疆红枣营养成分比较分析[J].中国食物与营养,2018,24(4):31-35. LIU J C,LIU H,LYU Z Z,et al.Comparison of nutritional composition of jujube from
Xinjiang province[J].Food and Nutrition in China,2018,24(4):31-35.(in Chinese)
[10] JI X L,PENG Q,YUAN Y P,et al.Isolation,structures and bioactivities of the polysaccharides from jujube fruit (
Ziziphus jujuba Mill.):a review[J].Food Chemistry,2017,227:349-357.
[11] ZOU M,CHEN Y L,SUN-WATERHOUSE D,et al.Immunomodulatory acidic polysaccharides from
Zizyphus jujuba cv.Huizao:insights into their chemical characteristics and modes of action[J].Food Chemistry,2018,258:35-42.
[12] CHEN J P,LIU X Y,LI Z G,et al.A review of dietary
Ziziphus jujuba fruit (jujube):developing health food supplements for brain protection[J].Evidence-Based Complementary and Alternative Medicine,2017,2017:3019568.
[13] GAO Q H,WU C S,WANG M.The jujube (
Ziziphus jujuba Mill.) fruit:a review of current knowledge of fruit composition and health benefits[J].Journal of Agricultural and Food Chemistry,2013,61(14):3351-3363.

[14] 冯平,孙旺斌,张骞,等.枣粉对陕北白绒山羊肉抗氧化性能的影响[J].农业工程学报,2020,36(11):310-317. FENG P,SUN W B,ZHANG Q,et al.Effects of jujube powder on the antioxidant capability of north
Shaanxi white cashmere goat meat[J].Transactions of the Chinese Society of Agricultural Engineering,2020,36(11):310-317.(in Chinese)
[15] YU H Y,ZHANG Y,ZHAO J,et al.Taste characteristics of Chinese bayberry juice characterized by sensory evaluation,chromatography analysis,and an electronic tongue[J].Journal of Food Science and Technology,2018,55(5):1624-1631.

[16] 罗玉龙,刘畅,李文博,等.两种饲养方式下苏尼特羊肉中鲜味物质含量及相关调控基因表达量[J].食品科学,2019,40(13):8-13. LUO Y L,LIU C,LI W B,et al.Effects of two different feeding patterns on umami substances and expression of related genes in Sunit sheep meat[J].Food Science,2019,40(13):8-13.(in Chinese)
[17] CHEN D W,ZHANG M,SHRESTHA S.Compositional characteristics and nutritional quality of Chinese mitten crab (
Eriocheir sinensis)[J].Food Chemistry,2007,103(4):1343-1349.

[18] 乙丛敏,杨茗媛,申慧婷,等.金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用[J].食品工业科技,2018,39(3):259-264. YI C M,YANG M Y,SHEN H T,et al.Effect of tuna meat lysis on the flavor and taste of parmesan pork[J].Science and Technology of Food Industry,2018,39(3):259-264.(in Chinese)
[19] SONG J,WANG H,WU X G,et al.The flavor of gonad and meat of female
Portunus trituberculatus cultured in indoor and outdoor[J].Journal of Food Biochemistry,2019,43(10):e12743.
[20] WEISKIRCHEN R.Hepatoprotective and anti-fibrotic agents:it's time to take the next step[J].Frontiers in Pharmacology,2015,6:303
[21] FLEMING E E,ZIEGLER G R,HAYES J E.Salivary protein levels as a predictor of perceived astringency in model systems and solid foods[J].Physiology & Behavior,2016,163:56-63.
[22] 付娜,王锡昌.电子舌分析和感官评价在游离氨基酸对中华绒螯蟹整体滋味贡献评价中的研究[J].食品工业科技,2014,35(20):91-96. FU N,WANG X C.Study on the contribution of free amino acid composition to the Chinese mitten crab taste by sensory evaluation and the electronic tongue[J].Science and Technology of Food Industry,2014,35(20):91-96.(in Chinese)
[23] 刘书来,郭元帅,许凯希,等.高效液相色谱法测定秘鲁鱿鱼肌肉中的有机酸[J].食品与发酵工业,2015,41(10):135-139. LIU S L,GUO Y S,XU K X,et al.Determination of organic acids in mantle muscle of
Dosidicus gigas by HPLC[J].Food and Fermentation Industries,2015,41(10):135-139.(in Chinese)
[24] 方林,施文正,刁玉段,等.冻结方式对不同部位草鱼呈味物质的影响[J].食品科学,2018,39(12):199-204. FANG L,SHI W Z,DIAO Y D,et al.Effect of freezing methods on the taste components in different parts of grass carp meat[J].Food Science,2018,39(12):199-204.(in Chinese)
[25] ZHAO J,WANG T Z,XIE J C,et al.Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems[J].Food Chemistry,2019,274:79-88.
[26] XIAO Z C,GE C R,ZHOU G H,et al.1H NMR-based metabolic characterization of Chinese
Wuding chicken meat[J].Food Chemistry,2019,274:574-582.
[27] ZHANG W,SONG Q Q,WU F,et al.Evaluation of the four breeds in synthetic line of
Jiaxing black pigs and berkshire for meat quality traits,carcass characteristics,and flavor substances[J].Animal Science Journal,2019,90(4):574-582.

[28] QIU W Q,CHEN S S,XIE J,et al.Analysis of 10 nucleotides and related compounds in
Litopenaeus vannamei during chilled storage by HPLC-DAD[J].LWT-Food Science and Technology,2016,67:187-193.
[29] KOU X H,CHEN Q,LI X H,et al.Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars[J].Food Chemistry,2015,173:1037-1044.
[30] ZOZIO S,SERVENT A,CAZAL G,et al.Changes in antioxidant activity during the ripening of jujube (
Ziziphus mauritiana Lamk)[J].Food Chemistry,2014,150:448-456.
[31] LOGOTHETI M,THEOCHARI K,KOSTAKIS M,et al.Development and validation of a HILIC-UV method for the determination of nucleotides in fish samples[J].Food Chemistry,2018,248:70-77.