文献
J-GLOBAL ID:201502236385650143
整理番号:15A0287268
死後熟成中の鶏肉のカスパーゼ-3,カルパイン発現および筋原線維構造に対する超音波処理の影響
Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing
著者 (9件):
CHEN Lin
(Coll. of Food Sci. and Engineering, Northwest A&F Univ., Yangling 712100, CHN)
,
FENG Xian-Chao
(Coll. of Food Sci. and Engineering, Northwest A&F Univ., Yangling 712100, CHN)
,
ZHANG Ying-yang
(Coll. of Food Sci. and Technol., Nanjing Agricultural Univ., Nanjing 210095, CHN)
,
LIU Xue-bo
(Coll. of Food Sci. and Engineering, Northwest A&F Univ., Yangling 712100, CHN)
,
ZHANG Wan-gang
(Synergetic Innovation Center of Food Safety and Nutrition, Key Lab. of Meat Processing and Quality Control, Ministry ...)
,
LI Chun-bao
(Synergetic Innovation Center of Food Safety and Nutrition, Key Lab. of Meat Processing and Quality Control, Ministry ...)
,
ULLAH Niamat
(Coll. of Food Sci. and Engineering, Northwest A&F Univ., Yangling 712100, CHN)
,
XU Xing-lian
(Synergetic Innovation Center of Food Safety and Nutrition, Key Lab. of Meat Processing and Quality Control, Ministry ...)
,
ZHOU Guang-hong
(Synergetic Innovation Center of Food Safety and Nutrition, Key Lab. of Meat Processing and Quality Control, Ministry ...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
177
ページ:
280-287
発行年:
2015年06月15日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)