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

Publication date: Available online 18 May 2020Source: Food ChemistryAuthor(s): Shilin Zhao, Lichao He, Min Zhang, Xiaojie Liu, Guofeng Jin
Source: Food Chemistry - Category: Food Science Source Type: research