Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins-Reference-Cited by-同舟云学术

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins

Published:2016-08 Issue: Volume:118 Page:96-102
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mao Yanwei^ORCID,Hopkins David L.,Zhang Yimin,Li Peng,Zhu Lixian,Dong Pengcheng,Liang Rongrong,Dai Jin,Wang Xiaoyun,Luo Xin

Funder

National Natural Science Fund of China

Specialized Research Fund

National Beef Cattle Industrial Technology System

earmarked fund for Shandong province agricultural innovation team

Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control

Publisher

Elsevier BV

Subject

Food Science

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