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Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat

机译：水活性与美丽反应对冷冻干燥鱿鱼肉霉菌重链聚合的影响

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Munehiko Tanaka; Noriaki Chiba; Shoichiro Ishizaki; Rikuo Takai; Takeshi Taguchi;
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年度 1994
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1. MicroRNA-23a reduces slow myosin heavy chain isoforms composition through myocyte enhancer factor 2C (MEF2C) and potentially influences meat quality [J] . Linyuan Shen, Lei Chen, Shunhua Zhang, Meat Science . 2016,第Juna期

机译：MicroRNA-23a通过肌细胞增强因子2C（MEF2C）降低慢肌球蛋白重链亚型的组成，并可能影响肉质
2. Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress [J] . B. Grze?, E. Pospiech1, M. Ko?win-Podsiad?a, Archives Animal Breeding . 2010,第1期

机译：应激易感性猪肌球蛋白重链多态性与部分肉质性状的关系
3. Relationships between the polymorphism of myosin heavy chains and selected meat quality traits of pigs with different susceptibility to stress [J] . B. Grze??, E. Pospiech, M. Ko??win-Podsiad??a, Archives of Animal Breeding . 2010,第1期

机译：应激易感性猪肌球蛋白重链多态性与部分肉质性状的关系
4. Influence of pH on the Antioxidative Activity of Maillard Reaction Products Generation from Model Reaction of L-Ascorbic Acid and L-Lysine/L-Methionine [C] . Qi-Hui Deng, Ai-Nong Yu ICCMME 2012 . 2013

机译：L-抗坏血酸和L-赖氨酸/ L-甲硫氨酸模型反应产生Maillard反应产物抗氧化活性的影响
5. Effects of myosin heavy chain isoform composition on muscle fiber ATPase activity, postmortem metabolism, and meat quality in porcine muscle. [D] . Bowker, Brian Christopher. 2003

机译：肌球蛋白重链同工型组成对猪肌肉中肌肉纤维ATPase活性，死后代谢和肉品质的影响。
6. Muscular tissues of the squid Doryteuthis pealeii express identical myosin heavy chain isoforms: an alternative mechanism for tuning contractile speed [O] . Justin F. Shaffer, William M. Kier -1

机译：鱿鱼Doryteuthis pealeii的肌肉组织表达相同的肌球蛋白重链同工型：调节收缩速度的另一种机制
7. Degradation of ATP-related Compounds in Freeze-dried Squid Meat as a Function of Water Activity [O] . Munehiko Tanaka, Rikuo Takai, Shoichiro Ishizaki, 1994

机译：作为水活性的函数的冻干鱿鱼肉中ATP相关化合物的降解

Influence of Water Activity and Maillard Reaction on the Polymerization of Myosin Heavy Chain in Freeze-dried Squid Meat

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