Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase
Yuqiang Bai(Institute of Food Science and Technology), Dawei Zhang(Central South University), Chunxi Hou(Institute of Food Science and Technology), Xiangyi Zheng(Tianjin University), Limei Chen(Institute of Food Science and Technology), Xin Li(Institute of Food Science and Technology), Chi Ren(Institute of Food Science and Technology)
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