氧化应激对宰后初期牛肉嫩度的影响研究:基于蛋白质氧化和细胞凋亡途径
黄琳琳, 张一敏, 董鹏程, 梁荣蓉, 王新怡, 齐婷婷, 罗欣, 张新军, 郝剑刚, 毛衍伟
Effects of oxidative stress on beef tenderness in early postmortem: Based on protein oxidation and cell apoptosis pathway
HUANG Linlin, ZHANG Yimin, DONG Pengcheng, LIANG Rongrong, WANG Xinyi, QI Tingting, LUO Xin, ZHANG Xinjun, HAO Jiangang, MAO Yanwei
食品与发酵工业
.
2023, (1): 199
-206
.
DOI: 10.13995/j.cnki.11-1802/ts.031080
