宰后贮藏期间氧化磷酸化调控滩羊肉 色泽稳定性的机制.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 153, doi. 10.7506/spkx1002-6630-20230425-250
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- Article
Works matching AU 胡丽筠
Results: 11
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PI3K/AKT信号通路对冷却滩羊肉贮藏期间 细胞凋亡的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 173, doi. 10.7506/spkx1002-6630-20230512-111
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- Article
3
宰后贮藏期间滩羊肉线粒体氧化磷酸化与色泽 稳定性的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 202, doi. 10.7506/spkx1002-6630-20230402-005
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- Article
4
滩羊肉成熟过程中糖酵解与保水性之间的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20230208-071
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- Article
5
基于蛋白质组学分析蛋白酶体对宰后秦川牛肉 贮藏期间品质变化的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 86, doi. 10.7506/spkx1002-6630-20230412-118
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- Article
6
滩羊肉成熟过程中糖酵解与保水性之间的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 1, doi. 10.7506/spkx1002-6630-20230208-071
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- Article
7
基于转录组学分析PI3K/AKT通路对冷却 滩羊肉贮藏期间肌肉代谢稳态的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 16, doi. 10.7506/spkx1002-6630-20221106-062
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- Article
8
牛HSPA6蛋白特性分析及蛋白互作网络构建.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 3, p. 1, doi. 10.7506/spkx1002-6630-20230323-228
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- Article
9
冷却滩羊肉的转录组学分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 50, doi. 10.7506/spkx1002-6630-20230404-037
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- Article
10
蛋白酶体及其介导的泛素-蛋白酶体途径对宰后 秦川牛肉蛋白的降解作用.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 112, doi. 10.7506/spkx1002-6630-20230320-196
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- Article
11
氯化钙对宰后成熟期间滩羊肉能量水平及 品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 9, doi. 10.7506/spkx1002-6630-20230411-095
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- Article