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Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham.
Zhou, Chang-Yu; Tang, Chang-Bo; Wang, Chong; Dai, Chen; Bai, Yun; Yu, Xiao-Bo; Li, Chun-Bao; Xu, Xing-Lian; Zhou, Guang-Hong; Cao, Jin-Xuan.
Afiliação
  • Zhou CY; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; State Key Laboratory for Managing Biotic and Chemical Threats to
  • Tang CB; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Wang C; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Dai C; Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Bai Y; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Yu XB; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Li CB; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Xu XL; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Zhou GH; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: ghzhou@njau.edu.cn.
  • Cao JX; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China. Electronic address: caojinxuan@nbu.edu.cn.
Food Chem ; 315: 126318, 2020 Jun 15.
Article em En | MEDLINE | ID: mdl-32035317
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cadeias Leves de Miosina / Carne de Porco / Produtos da Carne Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cadeias Leves de Miosina / Carne de Porco / Produtos da Carne Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article