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内部出版物
在“
Elsevier电子期刊
”中,
命中:
4
条,耗时:小于0.01 秒
1.
Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain
作者:
Zheng Li
a
;
1
;
lizheng1986114@163.com" class="auth_mail" title="E-mail the
corresponding
author
;
Xin Li
a
;
Xing Gao
a
;
Qingwu W. Shen
b
;
Manting Du
a
;
Dequan
Zhang
a
;
dequan
_zhang0118@126.com" class="auth_mail" title="E-mail the
corresponding
author
关键词:
PKA
;
protein kinase A
;
AP
;
alkaline phosphatase
;
LD
;
Longissimus dorsi
;
EGTA
;
ethylene glycol tetraacetic acid
;
DTT
;
dithiothreitol
;
BCA
;
bicinchoninic acid
;
ATP
;
adenosine triphosphate
;
SDS-PAGE
;
sodium dodecyl sulfate-polyacrylamide gel electrophoresis
;
PVDF
;
polyvinylidene fluoride
;
BSA
;
bull serum albumin
;
TBST
;
tris buffered saline Tween 20
;
HRP
;
horse radish peroxidase
;
ECL
;
electrochemiluminescence
;
TnT
;
troponin T
;
MHC
;
myosin heavy chain
刊名:Food Chemistry
出版年:2017
2.
Effects of protein phosphorylation on color stability of ground meat
作者:
Meng Li
a
;
Xin Li
a
;
Jianzeng Xin
a
;
Zheng Li
a
;
Guixia Li
a
;
Yan Zhang
a
;
Manting Du
a
;
Qingwu W. Shen
a
;
b
;
yaoyao3153@aliyun.com" class="auth_mail" title="E-mail the
corresponding
author
;
Dequan
Zhang
a
;
dequan
_zhang0118@126.com" class="auth_mail" title="E-mail the
corresponding
author
关键词:
Meat color
;
Protein phosphorylation
;
Myoglobin
;
Redox stability
;
Glycolysis
刊名:Food Chemistry
出版年:2017
3.
Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle
作者:
Zhongwen Li
a
;
b
;
Xin Li
a
;
Zhenyu Wang
a
;
Qingwu W. Shen
a
;
b
;
yaoyao3153@aliyun.com" class="auth_mail" title="E-mail the
corresponding
author
;
Dequan
Zhang
a
;
dequan
_zhang0118@126.com" class="auth_mail" title="E-mail the
corresponding
author
关键词:
HAT
;
HDAC
;
Protein acetylation
;
Postmortem glycolysis
;
PSE
刊名:Food Chemistry
出版年:2016
4.
Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining
作者:
Zhenyu Wang
a
;
Weiwei Xu
a
;
Ning Kang
a
;
Qingwu Shen
b
;
Dequan
Zhang
a
;
dequan
_zhang0118@126.com" class="auth_mail" title="E-mail the
corresponding
author
关键词:
Pulse vacuum brining
;
Water holding capacity
;
Myofibrillar
;
Myofibril diameter
;
Sarcomere length
;
Lamb
刊名:Meat Science
出版年:2016
1
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2016年(2)
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