Comparison of Activity, Expression, and S-Nitrosylation of Calcium Transfer Proteins between Pale, Soft, and Exudative and Red, Firm, and Non-exudative Pork during Post-Mortem Aging
Release time:2024-01-01Hits:
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Impact Factor:
4.29
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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Co-author:
王莹莹,刘瑞,田筱娜,范晓全,史颖悟,张万刚,侯芹,周光宏
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Correspondence Author:
Wangang Zhang
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Document Code:
zmh3qjpzpcaoh853esfmj9wgt7j1xfpv
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Volume:
67
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Issue:
11
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Page Number:
3242-3248
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Translation or Not:
no
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Date of Publication:
2019-01-01
