Comparative proteome analysis of egg yolk plasma proteins during storage-Reference-Cited by-同舟云学术

Comparative proteome analysis of egg yolk plasma proteins during storage

Published:2016-10-20 Issue:8 Volume:97 Page:2392-2400
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Gao Dan¹,Qiu Ning¹,Liu Yaping¹,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 Hubei 430070 P.R. China

Funder

Chinese National Natural Science Funds

Special Fund for Agro-scientific Research in the Public Interest

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Methods to evaluate egg freshness in research and industry: a review;Karoui;Eur Food Res Technol,2005

5. Proteomic analysis of egg white proteins during storage;Omana;Proteomics,2011

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