Guangjing Tian

Colour characteristics of beef longissimus thoracis during early 72 h postmortem.

J. Chen, Man-ting Du, Xin Li, 2020, Meat science.

Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle.

N. Everaert, Xin Li, Li Chen, 2019, Food chemistry.