Effect of reactive oxygen species on yak meat AMPK pathway, glycolysis and meat quality during postmortem aging

ZANG Lei; MA Jibing; HAN Ling; YU Qunli; SONG Rende; SHI Hongmei; KONG Xiangying

doi:10.13995/j.cnki.11-1802/ts.022584

ZANG Lei, MA Jibing, HAN Ling, YU Qunli, SONG Rende, SHI Hongmei, KONG Xiangying

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 44-50.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (12) : 44-50. DOI: 10.13995/j.cnki.11-1802/ts.022584

Effect of reactive oxygen species on yak meat AMPK pathway, glycolysis and meat quality during postmortem aging

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(12): 44-50 https://doi.org/10.13995/j.cnki.11-1802/ts.022584

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Received	Published
2019-10-19	2020-06-25
Issue Date
2020-07-15

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