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food chemistry(1)

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myowater distribution and mobility(1)
postmortem storage(1)
protease inhibitors(1)
water-holding capacity(1)
calpain(1)

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Qian, SY AND Li, X AND Wang, H AND Wei, XL AND Mehmood, W AND Zhang, CH AND Blecker, C(0)

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blecker christophe univ liege unit food sci & formulat gembloux agrobio tech passage deportes 2 b-5030 gembloux belgium(1)
li xia(1)
mehmood waris(1)
qian shuyi(1)
wang hang(1)
wei xiuli(1)
zhang chunhui chinese academy of agricultural sciences (caas) inst food sci & technol key lab agroprod proc minist agr & rural affairs beijing 100193 peoples r china(1)
qian shuyi(1)

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2020(1)

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资源类型: 外文期刊

作者:Qian, SY(精确检索)

作者: Li, X(精确检索)

作者: Wang, H(精确检索)

作者: Wei, XL(精确检索)

作者: Mehmood, W(精确检索)

作者: Zhang, CH(精确检索)

作者: Blecker, C(精确检索)

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1Contribution Of Calpain To Protein Degradation, Variation In Myowater Properties And The Water-Holding Capacity Of Pork During Postmortem Ageing

作者： Qian, SY; Li, X; Wang, H; Wei, XL; Mehmood, W; Zhang, CH; Blecker, C; JCR（2021版） EI（2021版）

机构： Qian Shuyi; Li Xia; Wang Hang; Wei Xiuli; Mehmood Waris; Zhang Chunhui Chinese Academy of Agricultural Sciences (CAAS) Inst Food Sci & Technol Key Lab Agroprod Proc Minist Agr & Rural Affairs Beijing 100193 Peoples R China; Qian Shuyi; Blecker Christophe Univ Liege Unit Food Sci & Formulat Gembloux Agrobio Tech Passage Deportes 2 B-5030 Gembloux Belgium;

来源：FOOD CHEMISTRY

关键词： Calpain Water-Holding Capacity Postmortem Storage Protease Inhibitors Myowater Distribution And Mobility