Relationships of pH and Cytoskeletal Protein Expression Levels with Water-Holding Capacity of Pork during Post-Mortem Aging
LI Huajian, CHEN Tao, YANG Boruo, LI Xia, LI Yanqing, WANG Bowen, BIAN Jianke, SHU Guotao
FOOD SCIENCE . 2021, (3): 14 -20 .  DOI: 10.7506/spkx1002-6630-20200113-142