| Title : Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting - Zhao_2020_Food.Chem_327_127061 |
| Author(s) : Zhao S , He L , Zhang M , Liu X , Jin G |
| Ref : Food Chem , 327 :127061 , 2020 |
| Abstract : Zhao_2020_Food.Chem_327_127061 |
| ESTHER : Zhao_2020_Food.Chem_327_127061 |
| PubMedSearch : Zhao_2020_Food.Chem_327_127061 |
| PubMedID: 32454271 |
Zhao S, He L, Zhang M, Liu X, Jin G (2020)
Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
Food Chem
327 :127061
Zhao S, He L, Zhang M, Liu X, Jin G (2020)
Food Chem
327 :127061