Lv41
420 积分 2024-04-28 加入
Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies
1小时前
待确认
Discovery of potential involvement of protein lactylation during the development of pork quality
12天前
已完结
Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality
26天前
已完结
Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging
26天前
已完结
Proteolytic Degradation of Nitric Oxide Synthase: Effect of Inhibitors and Role of hsp90-Based Chaperones
27天前
已关闭
Activity and expression of nitric oxide synthase in pork skeletal muscles
1个月前
已完结
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
2个月前
已完结
Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging
2个月前
已完结
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance
2个月前
已完结
New Method for the Quantitative Determination of Major Protein Carbonyls, α-Aminoadipic and γ-Glutamic Semialdehydes: Investigation of the Formation Mechanism and Chemical Nature in Vitro and in Vivo
2个月前
已完结
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