| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538467 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠We examined the apoptosis and postmortem changes of duck meat quality. ⺠Apoptosis was associated with the proceeding of ageing process. ⺠Apoptosis was highly correlated with meat colour, water retention and tenderness.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Muhan Zhang, Daoying Wang, Wei Huang, Fang Liu, Yongzhi Zhu, Weimin Xu, Jinxuan Cao,