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September 13, 2017International Journal of Food Science & Technology

Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase‐3 and μ‐calpain

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Authors

ZDZhenjiang DingChina National Research Institute of Food and FermentationFHFeng HuangWuhan Polytechnic UniversityCZChunjiang ZhangGansu University of Traditional Chinese Medicine

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Ding et al. (2017) studied this question.

synapsesocial.com/papers/6a850126412f1be49af11a08https://doi.org/10.1111/ijfs.13565
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