000			01684 a2200481 4500
005			20250517184012.0
264		0	_c20180813
008			201808s 0 0 eng d
022			_a1873-7072
024	7		_a10.1016/j.foodchem.2017.10.034 _2doi
040			_aNLM _beng _cNLM
100	1		_aWang, Lin-Lin
245	0	0	_aStudy on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat. _h[electronic resource]
260			_bFood chemistry _cApr 2018
300			_a394-402 p. _bdigital
500			_aPublication Type: Journal Article
650	0	4	_aAcetylcysteine _xpharmacology
650	0	4	_aAnimals
650	0	4	_aApoptosis _xdrug effects
650	0	4	_aCalcium _xmetabolism
650	0	4	_aCatalase _xmetabolism
650	0	4	_aCattle
650	0	4	_aCytochromes c _xmetabolism
650	0	4	_aFood Quality
650	0	4	_aGlutathione Peroxidase _xmetabolism
650	0	4	_aHydrogen Peroxide _xpharmacology
650	0	4	_aMale
650	0	4	_aMeat
650	0	4	_aMembrane Potential, Mitochondrial _xdrug effects
650	0	4	_aMitochondria, Muscle _xdrug effects
650	0	4	_aOxidative Stress _xdrug effects
650	0	4	_aProto-Oncogene Proteins c-bcl-2 _xmetabolism
650	0	4	_aReactive Oxygen Species _xmetabolism
650	0	4	_aSuperoxide Dismutase _xmetabolism
700	1		_aYu, Qun-Li
700	1		_aHan, Ling
700	1		_aMa, Xiu-Li
700	1		_aSong, Ren-De
700	1		_aZhao, Suo-Nan
700	1		_aZhang, Wen-Hua
773	0		_tFood chemistry _gvol. 244 _gp. 394-402
856	4	0	_uhttps://doi.org/10.1016/j.foodchem.2017.10.034 _zAvailable from publisher's website
999			_c27771534 _d27771534