Zhang / Li / Chen Protein Phosphorylation and Meat Quality

1. Auflage 2021
ISBN: 978-981-15-9441-0
Verlag: Springer Nature Singapore
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 303 Seiten

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.


Dequan Zhang Chinese Academy of Agricultural Sciences, Beijing, China   Xin Li Chinese Academy of Agricultural Sciences, Beijing, China   Li Chen Chinese Academy of Agricultural Sciences, Beijing, China   Chengli Hou Chinese Academy of Agricultural Sciences, Beijing, China   Zhenyu Wang Chinese Academy of Agricultural Sciences, Beijing, China

Autoren/Hrsg.

Zhang, Dequan

Li, Xin

Chen, Li

Hou, Chengli

Wang, Zhenyu