Yue, X.; Bi, S.; Li, X.; Zhang, X.; Lan, L.; Chen, L.; Zhang, Z.; Liu, Y.; Zhou, Y.; Ye, C.;
et al. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods 2024, 13, 1717.
https://doi.org/10.3390/foods13111717
AMA Style
Yue X, Bi S, Li X, Zhang X, Lan L, Chen L, Zhang Z, Liu Y, Zhou Y, Ye C,
et al. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods. 2024; 13(11):1717.
https://doi.org/10.3390/foods13111717
Chicago/Turabian Style
Yue, Xi, Shenghui Bi, Xiangrui Li, Xinxin Zhang, Lisha Lan, Li Chen, Zhili Zhang, Yuanyuan Liu, Ying Zhou, Chun Ye,
and et al. 2024. "Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham" Foods 13, no. 11: 1717.
https://doi.org/10.3390/foods13111717
APA Style
Yue, X., Bi, S., Li, X., Zhang, X., Lan, L., Chen, L., Zhang, Z., Liu, Y., Zhou, Y., Ye, C., & Zhu, Q.
(2024). Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham. Foods, 13(11), 1717.
https://doi.org/10.3390/foods13111717
