宰后成熟期间细胞凋亡酶-3抑制剂对滩羊肉 保水性及嫩度的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 96, doi. 10.7506/spkx1002-6630-20240805-033
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Works matching AU 马佳荣
Results: 5
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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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冷却贮藏期间滩羊肉氧化应激与线粒体 功能损伤的关系.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 201, doi. 10.7506/spkx1002-6630-20240223-114
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NO 介导的宰后成熟期间滩羊肉线粒体通路 细胞凋亡对嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 18, p. 1, doi. 10.7506/spkx1002-6630-20240105-057
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5
B 细胞淋巴瘤2对宰后秦川牛肉细胞凋亡及 保水性的调控作用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 15, p. 205, doi. 10.7506/spkx1002-6630-20240108-066
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