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Research Article

Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions

Cambios en la fosforilación del músculo de la pechuga de pollo en respuesta a la introducción de L-histidina en condiciones de bajo NaCl

Jiahui Lia College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaView further author information

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Hansen Chena College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaView further author information

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Xiuyun Guoa College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaView further author information

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Yawei Zhanga College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaCorrespondence[email protected]
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Muneer Ahmed Jamalib Department of Animal Products Technology, Sindh Agriculture University, Tandojam, PakistanView further author information

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Zengqi Penga College of Food Science and Technology, Nanjing Agricultural University, Nanjing, ChinaView further author information