秦川牛宰后成熟过程中细胞自噬与 肉色变化的相关性.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 27, doi. 10.7506/spkx1002-6630-20240730-292
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- Article
Works by 司健芳
Results: 4
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秦川牛宰后成熟过程中线粒体Tu翻译延长因子 对牛肉持水性的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20240115-126
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- Article
3
秦川牛宰后成熟过程中蛋白质DJ-1对 肉品质变化的影响机制.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 22, p. 219, doi. 10.7506/spkx1002-6630-20231208-074
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- Article
4
秦川牛宰后成熟过程中线粒体翻译延长因子Tu与 能量代谢的关联性分析.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 1, doi. 10.7506/spkx1002-6630-20240213-074
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- Article