中文

黄明

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

Release time:2024-01-01Hits:

Impact Factor:

4.498
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

黄峰,黄明,张宏,张春江,张德权,周光宏
Document Code:

jv263j8sibysypueo0bz9vt13t73h2bx
Volume:

190
Page Number:

110-114
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:Partial autolysis of mu/m-calpain during post mortem aging of chicken muscle

Next One:Colorimetric determination of Salmonella typhimurium based on aptamer recognition