文献
J-GLOBAL ID:201702251619590404
整理番号:17A1966128
ミトコンドリアアポトーシスの活性化とヤク肉の柔らかさに及ぼす活性酸素種媒介酸化ストレスの影響に関する研究【Powered by NICT】
Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat
著者 (7件):
Wang Lin-Lin
(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China)
,
Yu Qun-Li
(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China)
,
Han Ling
(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China)
,
Ma Xiu-Li
(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China)
,
Song Ren-De
(Yushu County Animal Husbandry and Veterinary Station, Yushu, Qinghai, China)
,
Zhao Suo-Nan
(Haibei Institute of Animal Science, Xihai, Qinghai, China)
,
Zhang Wen-Hua
(Xiahua Qingzhen Meat Industry Co., Ltd, Haiyan, Qinghai, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
244
ページ:
394-402
発行年:
2018年
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)