张雅玮

Associate Professor Supervisor of Doctorate Candidates

Postmortem salting effects on actomyosin characteristics and tenderness in chicken breast: Role of L-lysine at low NaCl

Release time:2025-12-29Hits:

Impact Factor:

6.9
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Muneer Ahmed Jamali, Xie Xinran, Zhou Yu, He Wanhong, Deng Pinghua, Peng Yingbo, Zhang Yawei
Correspondence Author:

ZYW
Document Code:

2c9e868c9b455747019b4e60452f533c
Volume:

230
Page Number:

118246-118246
Translation or Not:

no
Date of Publication:

2025-08-15