Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology-Reference-Cited by-同舟云学术

Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology

Published:2019-08 Issue: Volume:289 Page:240-249
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wei Yanchao,Li Xin,Zhang Dequan,Liu Yongfeng

Funder

Key Laboratory of Agro-Products Processing

Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology

Chinese Academy of Agricultural Sciences

Shaanxi Science and Technology Plan Projects

Fundamental Research Funds for the Central Universities of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. 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;Bjarnadottir;Journal of Animal Sciences,2012

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