Wang, Linlin <br/><br/>
Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  09 2018 
 - 488-497 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.05.049  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Apoptosis<br/>Apoptosomes--metabolism<br/>Autopsy<br/>Caspase 3--metabolism<br/>Caspase 9--metabolism<br/>Cattle<br/>Cytochromes c--metabolism<br/>Cytosol--metabolism<br/>Food Handling<br/>Membrane Potential, Mitochondrial<br/>Mitochondria--metabolism<br/>Oxidation-Reduction<br/>Red Meat