FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (2): 17-23.doi: 10.7506/spkx1002-6630-20230417-162
• Food Chemistry • Previous Articles Next Articles
DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong
Online:
2024-01-25
Published:
2024-02-05
CLC Number:
DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong. Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage[J]. FOOD SCIENCE, 2024, 45(2): 17-23.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20230417-162
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