Influence of oxidative damage to proteins on meat tenderness using a proteomics approach-Reference-Cited by-同舟云学术

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

Published:2019-02 Issue: Volume:148 Page:64-71
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Malheiros Jessica Moraes,Braga Camila Pereira,Grove Ryan Albert,Ribeiro Felipe Azevedo,Calkins Chris Richard,Adamec Jiri^ORCID,Chardulo Luis Artur Loyola

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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5. Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis;Bjarnadóttir;Journal of Animal Science,2012

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