H2O2-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle
| Autor: | Chen, Cheng, Guo, Zhaobin, Shi, Xixiong, Guo, Yuxuan, Ma, Guoyuan, Ma, Jibing, Yu, Qunli |
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| Zdroj: | In Food Chemistry: X 30 December 2022 16 |
| Databáze: | ScienceDirect |
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