Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

GAOXiao-guang, WANGZhen-yu, TANGMeng-tian, MAChang-wei , DAIRui-tong

Journal of Integrative Agriculture ›› 2014, Vol. 13 ›› Issue (8) : 1817-1826. DOI: 10.1016/S2095-3119(14)60754-1
Food Science

Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2014, 13(8): 1817-1826 https://doi.org/10.1016/S2095-3119(14)60754-1

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉