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pro vyhledávání: '"Nayoko Oikawa"'
Autor:
Mikio Kinoshita, Kenichiro Shimada, Nayoko Oikawa, Riho Sakurai, Shinji Yamashita, Nohara Yasuda, Kiyotaka Nakagawa, Teruo Miyazawa, Yurika Otoki, Reina Kamiyoshihara
Publikováno v:
European Journal of Lipid Science and Technology. 121:1800370
The intramuscular phospholipid (PL) level is reported to decrease upon postmortem aging of beef, pork, and chicken, and the change affects meat qualities (e.g., myofibrillar fragmentation and drip loss); however, there is still little information on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::367245b9c520885e5075cfc52a5ba692
https://doi.org/10.1002/ejlt.201800370
https://doi.org/10.1002/ejlt.201800370
