Comparative proteomic analysis of chicken, duck, and quail egg yolks-Reference-Cited by-同舟云学术

Comparative proteomic analysis of chicken, duck, and quail egg yolks

Published:2018-01-01 Issue:1 Volume:21 Page:1311-1321
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Yaping¹,Qiu Ning¹²,Gao Dan¹,Ma Meihu¹

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, People’s Republic of China

2. Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, People’s Republic of China

Funder

the Chinese National Natural Science Fundses

Science and Technology Program of Wuhan

Fundamental Research Funds for the Central Universities

the Co-construction Research and Development Project of Hubei University of Arts & Science

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1489836

Reference37 articles.

1. Advances in the Value of Eggs and Egg Components for Human Health

2. Effect of Embryonic Development on the Chicken Egg Yolk Plasma Proteome after 12 Days of Incubation

3. Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

4. Identification of Egg White Proteins and Divergence in the Regulatory Region of the Ovalbumin Gene in Avians

5. Genome-Wide Identification and Comparative Analysis of Albumin Family in Vertebrates

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