丙酮酸激酶翻译后修饰影响肉品质研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 303, doi. 10.7506/spkx1002-6630-20230601-006
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- Publication type:
- Article
Works by 任驰
Results: 5
1
2
超快速冷却对生鲜羊肉中糖酵解酶表达量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 204, doi. 10.7506/spkx1002-6630-20231010-075
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- Publication type:
- Article
3
温度、pH值对离体模型中肌原纤维蛋白 去磷酸化反应的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 1, doi. 10.7506/spkx1002-6630-20180926-279
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- Publication type:
- Article
4
甘油醛-3-磷酸对羊肉色泽稳定性和 高铁肌红蛋白还原的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 112, doi. 10.7506/spkx1002-6630-201816017
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- Publication type:
- Article
5
二氧化碳制冷技术在农产品冷链物流保鲜中的应用研究进展.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2023, v. 39, n. 6, p. 12, doi. 10.11975/j.issn.1002-6819.202211012
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- Publication type:
- Article