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
FOOD SCIENCE . 2024, (2): 17 -23 .  DOI: 10.7506/spkx1002-6630-20230417-162