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	1.	Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities. [electronic resource] by Xin, Jianzeng Li, Zheng Li, Xin Li, Meng Li, Guixia Rao, Weili Zhang, Dequan Producer: 20181214 In: Journal of food science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling. [electronic resource] by Li, Zheng Li, Meng Li, Xin Xin, Jianzeng Wang, Ying Shen, Qingwu W Zhang, Dequan Producer: 20180907 In: Food chemistry vol. 249 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of protein phosphorylation on color stability of ground meat. [electronic resource] by Li, Meng Li, Xin Xin, Jianzeng Li, Zheng Li, Guixia Zhang, Yan Du, Manting Shen, Qingwu W Zhang, Dequan Producer: 20161229 In: Food chemistry vol. 219 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability. [electronic resource] by Li, Meng Li, Zheng Li, Xin Xin, Jianzeng Wang, Ying Li, Guixia Wu, Liguo Shen, Qingwu W Zhang, Dequan Producer: 20171113 In: Food chemistry vol. 240 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)