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Proteomics evidence for kefir dairy in Early Bronze Age China

  • Published:2014-05 Issue: Volume:45 Page:178-186
  • ISSN:0305-4403
  • Container-title:Journal of Archaeological Science
  • language:en
  • Short-container-title:Journal of Archaeological Science

Author:

Yang Yimin,Shevchenko Anna,Knaust Andrea,Abuduresule Idelisi,Li Wenying,Hu Xingjun,Wang Changsui,Shevchenko Andrej

Funder

National Science Foundation

CAS Strategic Priority Research Program

Publisher

Elsevier BV

Subject

Archeology,Archeology

Reference39 articles.

1. Mass spectrometry-based proteomics;Aebersold;Nature,2003

2. Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China;Bai;Can. J. Microbiol.,2010

3. Physiological properties of milk ingredients released by fermentation;Beermann;Food Funct.,2013

4. Archaeological Research in Sinkiang, Bokfoerlags aktiebolaget Thule;Bergman,1939

5. Proteomics analysis of ancient food vessel stitching reveals >4000-year-old milk protein;Buckley;Rapid Commun. Mass Spectrom.,2013
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