Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork.
Release time:2025-09-17Hits:
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Impact Factor:
5.305
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Affiliation of Author(s):
食品科技学院
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Journal:
Meat science
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Co-author:
Ma Chao, Zhang Wangang, Xing Lujuan
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Document Code:
2c9e868c993ce59b01993e5c23780582
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Volume:
221
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Page Number:
109736-109736
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Translation or Not:
no
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Date of Publication:
2025-03-01
