| 书目名称 | Protein Phosphorylation and Meat Quality | | 编辑 | Dequan Zhang,Xin Li,Zhenyu Wang | | 视频video | | | 概述 | Summarizes current research of the relation between protein phosphorylation and meat quality.Reviews the influence mechanism of protein phosphorylation on meat quality.Summarizes the improvement of me | | 图书封面 |  | | 描述 | .The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.. | | 出版日期 | Book 2020 | | 关键词 | protein phosphorylation; meat quality; meat colour; tenderness; water holding capacity | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-15-9441-0 | | isbn_softcover | 978-981-15-9443-4 | | isbn_ebook | 978-981-15-9441-0 | | copyright | Springer Nature Singapore Pte Ltd. 2020 |
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发表于 2025-3-21 17:11:28
