TY  - GEN
AU  - Wang,Daoying
AU  - Dong,Han
AU  - Zhang,Muhan
AU  - Liu,Fang
AU  - Bian,Huan
AU  - Zhu,Yongzhi
AU  - Xu,Weimin
TI  - Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness
SN  - 1873-7072
PY  - 2014///0103
KW  - Actomyosin
KW  - chemistry
KW  - Animals
KW  - Cathepsin B
KW  - analysis
KW  - Cathepsin D
KW  - Cathepsin L
KW  - Cooking
KW  - methods
KW  - Ducks
KW  - Meat
KW  - Muscle, Skeletal
KW  - Temperature
N1  - Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.foodchem.2013.04.034
ER  -