Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage
Postmortem mutton longissimus dorsi was minced and treated separately with phosphatase inhibitor, kinase inhibitor, S-nitrosoglutathione and nitric oxide synthase (NOS) inhibitor to control the degrees of phosphorylation and S-nitrosylation. The effect of interaction between protein phosphorylation...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-003.pdf |