蛋白质磷酸化和亚硝基化互作对宰后羊肉嫩度的影响

杜曼婷，高梦丽，游紫燕，李可，白艳红

Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage

DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong

食品科学 . 2024, (2): 17 -23 . DOI: 10.7506/spkx1002-6630-20230417-162