Effects of reactive nitrogen species and reactive oxygen species crosstalk on edible quality and microstructure of yak meat during postmortem

BU Xinrong, YANG Xue, WANG Shoujun, WANG Yujiao, WANG Wenxing, ZHANG Li

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 203-211.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (7) : 203-211. DOI: 10.13995/j.cnki.11-1802/ts.033932

Effects of reactive nitrogen species and reactive oxygen species crosstalk on edible quality and microstructure of yak meat during postmortem

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(7): 203-211 https://doi.org/10.13995/j.cnki.11-1802/ts.033932

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