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《Protein Phosphorylation and Meat Quality》 专著出版（图）
《Protein Phosphorylation and Meat Quality》 专著 出版
2021/3/23
日前由中国农业科学院农产品加工研究所张德权研究员及其团队主笔的英文专著《Protein Phosphorylation and Meat Quality》已与读者见面。该书得到国家自然科学基金重点项目“能量代谢与蛋白质翻译后修饰关联调控肉品质的分子机制（32030086）”、中国农业科学院科技创新工程“肉品加工与品质调控（CAAS-ASTIP-2020-IFST-03）”的资助，由Springer...
Regulatory Properties of Phosphoenolpyruvate Carboxylase in Crassulacean Acid Metabolism Plants:Diurnal Changes in Phosphorylation State and Regulation of Gene Expression
Crassulacean acid metabolism (CAM) Malate sensitivity, Phosphoenolpyruvate carboxylase (PEPC) Phosphorylation state Protein abundance Transcript abundance
2009/7/23
Regulatory properties of phosphoenolpyruvate carboxylase (PEPC, EC 4.1.1.31) in three CAM species, Kalanchoë pinnata, K. daigremontiana and Ananas comosus (pineapple) were examined. PEPC activity...