秦川牛宰后成熟期间热休克蛋白A6 对肉品质变化的影响机制.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128
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- Article
Works by 张杏亚
Results: 6
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2
宰后成熟期间结构蛋白对秦川牛肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 199, doi. 10.7506/spkx1002-6630-20210706-050
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- Article
3
宰后成熟期间能量物质、pH值和肌原纤维小片化 指数对秦川牛肉嫩度的影响及其机理.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 171, doi. 10.7506/spkx1002-6630-20210526-318
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- Article
4
秦川牛肉冷藏期间能量代谢变化 及其对肉品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 201, doi. 10.7506/spkx1002-6630-20201013-112
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- Article
5
基于蛋白质组学技术研究秦川牛肉宰后贮藏 过程中肌红蛋白含量及其衍生物转化.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 226, doi. 10.7506/spkx1002-6630-20200315-239
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- Publication type:
- Article
6
贮藏期间蛋白质氧化对牛肉品质的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 327, doi. 10.16429/j.l009-7848.2023.07.033
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- Publication type:
- Article