Effects of protein posttranslational modifications on meat quality: A review
Author:
Affiliation:
1. Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China
Funder
National Basic Research Program of China
Agricultural Science and Technology Innovation Program
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12668
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