Wang, Lin-Lin <br/><br/>
Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat.  [electronic resource] 

 -  Food chemistry  Apr 2018 
 - 394-402 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.10.034  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetylcysteine--pharmacology<br/>Animals<br/>Apoptosis--drug effects<br/>Calcium--metabolism<br/>Catalase--metabolism<br/>Cattle<br/>Cytochromes c--metabolism<br/>Food Quality<br/>Glutathione Peroxidase--metabolism<br/>Hydrogen Peroxide--pharmacology<br/>Male<br/>Meat<br/>Membrane Potential, Mitochondrial--drug effects<br/>Mitochondria, Muscle--drug effects<br/>Oxidative Stress--drug effects<br/>Proto-Oncogene Proteins c-bcl-2--metabolism<br/>Reactive Oxygen Species--metabolism<br/>Superoxide Dismutase--metabolism