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Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Aqi Xu Rui Chang Qiujin Zhu

食品科学与人类健康（英文）2022，Vol.11Issue(4)：982-991,10.

Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

Aqi Xu ¹Rui Chang ¹Qiujin Zhu¹

作者信息

1. School of Liquor and Food Engineering,Guizhou University,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,Guiyang 550025,China
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摘要

关键词

Electrical stimulation/Neu5Gc/Inflammation/Electronic structure/Density function theory

Key words

Electrical stimulation/Neu5Gc/Inflammation/Electronic structure/Density function theory

引用本文复制引用

Aqi Xu,Rui Chang,Qiujin Zhu..Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study[J].食品科学与人类健康（英文）,2022,11(4):982-991,10.

基金项目

The author thank to the National Natural Science Foundation of China(No.31660496),the author thank to the High-level innovative talents training project of Guizhou province-"Hundred"level talents(QKHPTRC[2016]5662). （No.31660496）

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