Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage

Postmortem mutton longissimus dorsi was minced and treated separately with phosphatase inhibitor, kinase inhibitor, S-nitrosoglutathione and nitric oxide synthase (NOS) inhibitor to control the degrees of phosphorylation and S-nitrosylation. The effect of interaction between protein phosphorylation...

Deskribapen osoa

Xehetasun bibliografikoak

Egile nagusia:	DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	China Food Publishing Company 2024-01-01
Saila:	Shipin Kexue
Gaiak:	protein phosphorylation; protein s-nitrosylation; myofibrillar protein degradation; tenderness
Sarrera elektronikoa:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-003.pdf
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!