H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle-Reference-Cited by-同舟云学术

H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle

Published:2022-12 Issue: Volume:16 Page:100466
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Cheng,Guo Zhaobin,Shi Xixiong,Guo Yuxuan,Ma Guoyuan,Ma Jibing,Yu Qunli

Funder

Science and Technology Program of Hunan Province

National Natural Science Foundation of China

Gansu Education Department

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

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