秦川牛宰后成熟期间基础免疫球蛋白对其 肉品质变化的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 38, doi. 10.7506/spkx1002-6630-20230403-024
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Works by 苏晓凤
Results: 3
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秦川牛宰后成熟期间BSG对MAPK信号 通路及细胞凋亡的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 48, doi. 10.7506/spkx1002-6630-20230519-194
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3
秦川牛宰后成熟期间BSG对MAPK信号 通路及细胞凋亡的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 48, doi. 10.7506/spkx1002-6630-20230519-194
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- Publication type:
- Article