Effects of different ATP contents on phosphorylation level...

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International Journal of Food Science & Technology 2020 / 02

Effects of different ATP contents on phosphorylation level of glycogen phosphorylase and its activity in lamb during incubation at 4℃ in vitro

Bai, Yuqiang, Li, Xin, Zhang, Dequan, Hou, Chengli, Zheng, Xiaochun, Chen, Li, Ren, Chi
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Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14565
Date:
February, 2020
File:
PDF, 1.37 MB
2020
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