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Journal: Foods, 2024
Volume: 13
Number: 1717

Article: Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham
Authors: by Xi Yue, Shenghui Bi, Xiangrui Li, Xinxin Zhang, Lisha Lan, Li Chen, Zhili Zhang, Yuanyuan Liu, Ying Zhou, Chun Ye and Qiujin Zhu
Link: https://www.mdpi.com/2304-8158/13/11/1717

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