Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics
肌球蛋白
化学
机制(生物学)
生物物理学
生物化学
生物
物理
量子力学
作者
Duoduo Zhang,Shiquan Zhang,Mohamed Aamer Abubaker,Zekun Li,Yongfeng Liu