☆ 4.7 Article

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 CHEMISTRY (2020)

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FOOD CHEMISTRY
Volume 327, Issue -, Pages 127061

Publisher

Elsevier BV
DOI: 10.1016/j.foodchem.2020.127061

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Chemistry, Applied

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