Order Article Reprints

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

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

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