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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Works matching AU 马旭华
Results: 5
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蛋白质ADP核糖基化对秦川牛肉品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 8, doi. 10.7506/spkx1002-6630-20230308-076
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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.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 1, doi. 10.7506/spkx1002-6630-20220510-128
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- Article
4
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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5
羟自由基氧化对牛肌原纤维蛋白结构与 乳化性能的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 8, doi. 10.7506/spkx1002-6630-20210324-299.
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