Research Progress in Ferroptosis during Postmortem Aging of Muscle and Its Relationship with the Quality of Fresh Meat

被引：0
|
作者：
Hao, Danni [1 ,2 ]
Tu, Xiaohang [2 ,3 ]
Guo, Shiyu [2 ,3 ]
Zhu, Yongzhi [1 ,2 ]
Wang, Daoying [1 ,2 ,3 ]
Xu, Weimin [1 ,2 ,3 ]
Li, Pengpeng [1 ,2 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang,212013, China
[2] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing,210014, China
[3] College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 21期
关键词：
Cell death;
D O I：
10.7506/spkx1002-6630-20240125-230
中图分类号：
学科分类号：
摘要：
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页码：331 / 343
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